RISOTTO WITH SAUSAGE AND WILD MUSHROOMS
Ingredients
- 4 Tbsp. Unsalted Butter
- 3 Tbsp. Extra virgin olive oil
- 1 Medium Onion, peeled & finely chopped
- 4 Links Isernio’s Italian Sausage (Hot, mild, or chicken) casings removed or 1lb roll
- 8 oz. fresh wild Mushrooms, such as Chanterelles, Shitake or Portabella
- 4 Garlic cloves, minced or finely chopped
- ½ Cup fresh Basil, coarsely chopped or torn
- 2 Cups Arborio rice
- ½ Cup white wine
- 5 Cups Chicken broth (low salt)
- Salt and freshly ground pepper to taste
- ¾ Cup grated Parmigiano Reggiano cheese
Instructions
- Heat 2 Tbsp. butter in a 12” skillet over moderate heat. When it begins to foam, add the mushrooms and continue cooking for 3-5 minutes, until the are soft. Add the wine, turn the heat to high and boil until the liquid is almost completely evaporated.
- Remove from heat & set aside.
- Bring the broth to a steady simmer in a saucepan. Heat the remaining butter and oil in a heavy 4 qt saucepan over medium heat. Add the onion and garlic and sauté for 1-2 minutes, until the onion begins to soften, being careful not to brown it. Add the sausage, using a wooden spoon to break up the meat while stirring, until it loses its pinkness, do not brown.
- Add the rice, using wooden spoon, stir for 1 minute, making sure all the grains are well coated with oil.
- Begin to add hot chicken stock approximately ½ cup at a time, stirring constantly. Wait until previous liquid is nearly gone before adding more. Not all stock may be required.
- After about 30-40 minutes, when the rice is tender, add the mushrooms, Parmigiano and basil. Stir to combine with the rice. Serve immediately.
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