A Unique Twist on Risotto!

Alaska Sausage & Mushroom Risotto

A few weeks ago, my husband and I embarked on a culinary adventure: making risotto for the first time. To our delight, the dish turned out to be a flavorful masterpiece that we couldn’t get enough of! The creamy texture and rich taste left us craving more, sparking my imagination about how to give this classic Italian dish an Alaskan twist.

 

Before diving into our Alaskan-inspired recipe, let’s take a brief look at the history of risotto. This Northern Italian rice dish has humble origins, with its roots tracing back to the 14th century in the region of Piedmont.

 

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Originally, it was a simple meal made with rice, broth, and whatever ingredients were available locally. Over time, it evolved into the creamy, luxurious dish we know today, thanks to the addition of ingredients like butter, cheese, and wine.

 

Now, back to my Alaskan adaptation. Inspired by the flavors of the Last Frontier, I decided to use Alaska sausage, which contains reindeer meat to create a hearty and flavorful risotto. The robust and slightly spicy flavors of the sausage really popped, creating a dish that was both comforting and distinctly Alaskan.

 

My recommendation for first time risotto makers, is to focus only on the risotto. It needs a lot of attention and you don’t want to be running around doing other things while making this dish. Enjoy the experience and be one with the risotto :-). And keep in mind, the outcome will be well worth it. Serve your Alaskan-style risotto hot and enjoy the unique flavors of the Last Frontier in every bite.

Ingredients
  • 3 tbsp olive oil
  • 1 cup white mushrooms, chopped
  • 12 oz Alaska Sausage (made with Reindeer meat), cut into half moons
  • 5-7 cups of chicken stock
  • 1/2 large onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/4 tsp salt
  • 1 tbsp butter
  • 1/2 tsp pepper
  • 1/2 cup parmesan, finely grated

 

Instructions
  1. Add 1 1/2 tbsp of olive oil to large Dutch oven pot. Heat on medium high.
  2. Bring chicken stock to simmer in large pot, keep at a low simmer.
  3. Add chopped mushrooms and sauté until mushrooms are a light golden brown. Remove mushrooms and set aside.
  4. Add sliced sausage to the same Dutch oven pot and sauté until golden brown and slightly crispy. Remove from pot with slotted spoon and set aside. Keep the oil from the sausage in the pot.
  5. Add enough olive oil so that there is about 2 tbsp of oil total in pot.
  6. Add diced onions, sauté on medium heat from 5-7 minutes. Stirring occasionally.
  7. Add garlic and heat through for about 1 minute.
  8. Add the rice and salt, stirring around for about 1 minute to become fully coated in onion/garlic mixture.
  9. Add 1/2 cup of simmering broth and cook until liquid is absorbed, stirring frequently.
  10. Continue this process of adding liquid 1/2-3/4 cup of broth and stirring until liquid is absorbed until risotto has a creamy, soft texture. This could take anywhere from 20-35 minutes. Check consistency as you, and if you like a more al dente texture, stop earlier. If you want it creamy, soft and velvety, keep adding liquid.
  11. When the texture is pleasing to you, take pot off the heat.
  12. Add in butter, pepper, parmesan, mushrooms and Alaska sausage. Mix thoroughly and eat immediately. Enjoy!

 

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