The extremely cold weather this week led me to plan a week full of comfort foods, so it’s no surprise that risotto was on the list. Inspired by a new cookbook recipe (I got some great new cookbooks for Christmas!) I came up with this twist. Yum!
Sausage & Mushroom Risotto
1/2 lb Italian sausage
1 8oz package of sliced portobello mushrooms
2 TB butter
2 TB olive oil
1/4 cup red onion, finely diced
1 tsp minced garlic
2 cups arborio rice
6 cups chicken broth, warm
2 TB parmesan, shredded
2 TB butter (yes again – you use it at two different times)
1. In shallow saucepan, brown the sausage. When finished, put it in a bowl with paper towels to soak up excess grease. In the same pan, in the sausage drippings, saute the mushrooms until tender – 5 minutes or so. Remove from pan and set aside.
2. Bring broth to a boil and lower heat to a simmer. While it’s warming up, warm olive oil and melt the butter in the saucepan. Add the onion and garlic and cook for 30 seconds. Add rice and cook for two minutes to open the grains.
3. Start adding the broth, a ladle or two at a time, stirring constantly. Add a ladle, stir till almost completely absorbed… add a ladle, stir till almost completely absorbed etc. Your heat should be low enough that it takes 2-3 minutes at least between ladles.
4. Once the last bit of broth is nearly absorbed, stir in Parmesan. Remove from heat. Cut the last 2 TB of butter and arrange over the top so it melts all over the dish. Cover and let stand for 5 minutes. Add sausage & mushrooms. Stir to mix everything together one last time and serve!