Risotto: This is a substantial risotto that is quite filling, and is more like the main course of the meal.

RISOTTO WITH ITALIAN SAUSAGE AND MUSHROOMS:

 

 

 

2 cups Aborio rice

½ lb. Italian sausage, mild or hot, casing removed

2 cup sliced mushrooms

6 cups hot chicken stock                                            

2 tbsp. unsalted butter + 1 tbsp. olive oil                                                        

1 onion, finely chopped

½ cup dry white wine

salt and pepper                                                           

½ cup grated Parmesan cheese

 

 

 

In a wide, heavy saucepan, melt butter over medium heat and add olive oil. Cook onion until tender, about 5 minutes.

 

Break sausage meat up into small chunks and add to the pan. Cook until lightly browned. Add mushrooms and cook for 2 minutes or until just wilted. Add the rice and stir for 2-4 minutes to coat grains with butter. Add wine and cook until liquid is absorbed.

 

Continue cooking by adding hot chicken stock, ½ cup at a time, into the rice mixture, stirring constantly and cooking until liquid has been absorbed before adding more. Add salt and pepper after 10 minutes of cooking.  When stock is finished, add hot water if necessary. Risotto is done when the rice grains are tender yet firm to the bite.

 

Remove from heat and stir in grated cheese. Serve at once.