Sausage and Mushroom Risotto

This creamy Sausage and Mushroom Risotto blends traditional Italian flavors with a touch of modern comfort. The rich taste of Italian sausage pairs beautifully with earthy mushrooms, creating a satisfying dish that's perfect for any occasion. The slow-cooked Arborio rice absorbs all the flavors, resulting in a luscious texture that’s both hearty and elegant.

Ingredients:

• 1 cup Arborio rice
• 1 pound Italian sausage, casings removed
• 8 ounces mushrooms, sliced (button or cremini)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the Italian sausage to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
4. Stir in the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
5. Add the Arborio rice to the skillet, stirring to coat the grains with the oil and sausage mixture. Toast the rice for about 2 minutes.
6. Pour in the white wine and stir until it is mostly absorbed by the rice.
7. Gradually add the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
8. Remove the skillet from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.