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Sausage, Chicken & Oyster Mushroom Risotto
Sausage, Chicken & Oyster Mushroom Risotto
Sausage, Chicken & Oyster Mushroom Risotto
Item#: risotto-one
6 cups vegetable stock
3 Tbl Mission Blend Extra Virgin Olive Oil
1 medium yellow onion, finely chopped
4 chicken breasts, skin removed and diced
˝ pound hot Italian pork sausages
˝ pound oyster mushrooms
2 cups Arborio risotto 
˝ cup dry white wine
˝ cup shelled peas (fresh or frozen)
salt & pepper to taste
˝ cup grated Parmigiano-Reggiano cheese
Serves 6

Pour the stock into a pot and bring barely to a simmer.

In a large saucepan, cook the sausages until nearly done. Remove and cut in rounds. Pour out and residual grease.

In the same saucepan, heat the olive oil over medium heat. Add the onion and sauté until tender.

Add the chicken and cook until done.

Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add more oil if necessary.

Stir in the mushrooms and the sausage rounds.

Add the wine and continue to cook and stir until the liquid is absorbed.

Add the stock ˝ cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more.

When the rice is about half cooked, stir in the peas and the salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm, yet tender to bite, 20-25 minutes total. You may not need to add all the stock or you may need more. If more liquid is required, use hot water.

Remove from the heat and stir in cheese.

Spoon into soup plates and serve immediately.

Finish by drizzling a little Mission Blend Extra Virgin Olive Oil on top.