Recipe courtesy of Team B The Artists

Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 35 min
  • Cook: 40 min
  • Yield: 4 servings
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Ingredients

Polish Sausage with Sweet Onions:

Vegetable oil, for sauteing

1 medium yellow onion, sliced

6 links Polish Sausage, sliced diagonally

Sauteed spinach, recipe follows

Mushroom risotto, recipe follows

Sauteed Spinach:

1 pound fresh spinach, washed and trimmed

1 medium yellow onion, sliced 

2 tablespoons vegetable oil 

2 cloves garlic, chopped 

Salt and pepper

Salt and pepper 

Mushroom Risotto:

2 tablespoons olive oil

1 medium yellow onion, chopped 

2 cloves garlic 

1/4 cup porcini mushrooms, reconstituted in water to cover 

1 cup Arborio rice 

1 cup white wine 

1/4 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

6 cups chicken stock 

2 tablespoons Parmesan 

Fresh parsley, for garnish 

Directions

  1. Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto.

Sauteed Spinach:

  1. Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper.

Mushroom Risotto:

  1. Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately.