Sausage and Mushroom RisottoBy Erin at Dinners, Dishes and Desserts
3 cups chicken stock
3 cups beef stock
2 Tbls olive oil
1 small onion, diced
2 garlic cloves, minced
8 oz Shitaki Mushrooms
½ tsp thyme
1 lb Italian Sausage
1 Tbls butter
Salt and pepper
2 cups Arborio Rice
1/2 cup dry white wine
1/2 cup Parmesan Cheese
Combine Chicken and Beef stock in a sauce pan. Warm over low heat.
In a separate skillet, sauté mushrooms and the thyme together. Sprinkle mushrooms with salt and pepper once lightly browned. Set aside.
In another skillet brown the sausage. Discard the fat, and set aside.
In a large skillet heat 2 Tbls oil over medium heat. Add onion and garlic. Sauté until translucent, about 5 minutes. Add the rice and coat well with the oil. Lightly toast the rice, about 2 minutes. Stir in wine, and cook until it is almost evaporated. Ladle about 1 cup of warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy. You might have a little stock left over, but not much.
Once cooked through, add mushrooms and sausage to the pan. Stir in the Parmesan Cheese and butter. Top with additional cheese if desired.
