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Creamy risotto with sausage and mushrooms.
Combine the chicken and beef stocks in a sauce pan. Warm over low heat.
In a separate skillet, sauté mushrooms and the thyme together over medium heat. Sprinkle mushrooms with salt and pepper and once they are lightly browned, remove from heat and set aside.
In another skillet brown the sausage. Once it’s browned, remove the skillet from the heat, discard the fat, and set aside.
In a large skillet heat 2 Tablespoons of 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 the 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, only adding an additional ladle of stock when the prior one is almost absorbed. You might have a little stock left over, but not much.
Once cooked through, add mushrooms and sausage to the pan and heat through. Stir in the Parmesan cheese and butter. Top with additional cheese if desired.
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