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A cold winter’s night calls for a stew exactly like this one: hearty, flavorful, and seriously cozy. This stew has all the rustic charm of the Italian countryside with sweet Italian sausage, earthy mushrooms, fragrant rosemary and savory Parmigiano Reggiano. Red wild rice has a perfectly “al dente” chew to it, which lends itself to this stew full of textural interest. A finishing touch of creamy mascarpone gives it a luxuriously creamy texture
Category
Soup
Servings
4
Prep Time
15 minutes
Cook Time
1 hour 5 minutes
Ingredients
- 2 tablespoons olive oil, plus more to serve
- 3/4 pound sweet Italian sausage, casing removed
- 1/2 pound cremini mushrooms, trimmed, wiped clean and sliced 1/3-inch
- 1 1/2 teaspoons kosher salt, divided
- 1 onion, diced
- 2 small carrots, peeled and chopped
- 1 celery rib, chopped
- 2 cloves garlic, smashed and peeled
- 3 cups unsalted chicken broth
- 1 1/2 cups water
- 1 teaspoon chopped rosemary
- 1 (2-inch) parmesan cheese rind
-
1 cup red wild rice, such as Tenuta Margherita
- 1/2 cup mascarpone cheese
-
Freshly grated parmesan cheese, to serve
Instructions
- Heat a large Dutch oven over medium high heat. Add 2 tablespoons olive oil to the hot pan and heat an additional 30 seconds. Add the sausage to the pan and cook, breaking it apart with the back of a wooden spoon until almost entirely cooked, 2 to 3 minutes. Push to sausage to one side of the pan and add the mushrooms to the open spot. Season the mushrooms with 1/2 teaspoons salt and cook for 5 minutes. Stir the mushrooms and cook an additional 3 to 4 minutes or until beginning to brown in spots. Stir the mushrooms into the sausage and add the onion, carrots, celery, garlic and another 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are beginning to soften, about 4 minutes. Add the chicken broth, water, rosemary, parmesan rind, 1/4 teaspoon salt and the rice. Stir to combine. Bring to a simmer and reduce the heat to maintain a gentle simmer. Cover the pot and simmer for 35 minutes. Uncover the pot and simmer until the rice is tender, an additional 30 minutes. If the stew gets too thick, stir in another 1/2 cup of water. Remove the stew from the heat and stir in the remaining 1/4 teaspoon salt and the mascarpone cheese. Serve drizzled with olive oil and with a showering of freshly grated parmesan cheese.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 525
Amount/Serving
% Daily Value
- Carbs
- 44 grams
- Protein
- 30 grams
- Fat
- 27 grams
- Saturated Fat
- 11 grams
- Cholestrol
- 59 milligrams
- Sodium
- 1304 milligrams
- Fiber
- 4 grams
- Sugar
- 6 grams
Let’s Cook
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Parmigiano Reggiano DOP Cheese Aged
- Discount Price Member
- $18.00
- Regular Price / Regular
- $19.50
- Unit Price
- /per
Parmigiano Reggiano DOP Cheese Aged
- Discount Price Member
- $18.00
- Regular Price / Regular
- $19.50
- Unit Price
- /per
5 comments
I’m not sure what the person did wrong that commented this soup was tasteless, but I made it today and we thought it was delicious!!! I used the whole pound of sweet Italian sausage.
I used all chicken broth. No water.
I followed the recipe on everything else. I was a bit worried about the salt being too much but it wasn’t. I will definitely save this recipe and made it again. Thank you for the recipe.
I want to give this recipe five stars, but the fifth star won’t stay selected. This is an excellent stew. Followed the recipe to a T and it’s a new family favorite! Served it with a crusty baguette and a dry Riesling :)
I tried to give it 5 stars. Delicious!! Had to use regular wild rice but everyone loved it!
Very satisfying.
I found this to look interesting but it had no taste at best. I added extra salt and a bay leaf with no luck. At the end I added a teaspoon of Worcesteshire and it helped a tiny bit, but I am at a loss to know what else to do
Healthy but no flavour!
Hi Matteo! Interesting that adding more salt did not work for the flavoring. What type of salt where you using for this recipe? We recommend using Kosher Salt for our recipes so try adding more next time you make this!