Email to Pat Thrasher      

Recipe Categories: TallGalPat's HOME PAGEAPPETIZERS BBQ BREAD BREAKFAST CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS EGGS FISHandSEAFOOD MARINADES MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES sidedish SOUPSandSTEWS VEGETABLES

MUSHROOM AND SAUSAGE RISOTTO




Source of Recipe


In the Kitchen -- Italian Recipes


List of Ingredients




6 cups beef stock
3 tablespoons butter
1 tablespoon olive oil
1 yellow onion, finely chopped
1/2 pound Italian sausage, casings removed and meat finely chopped
1/2 pound mushrooms, chopped
2 cups Arborio rice
1/2 cup dry white wine
Salt and pepper, to taste
1/2 cup grated Parmesan cheese

Recipe



Place stock in a saucepan, and bring to a bare simmer.In a large saucepan, melt 2 tablespoons in olive oil. Add onion, and saute until translucent.Add sausage, and cook, stirring to break up lumps, until lightly browned. Add mushrooms, and cook, stirring, until wilted. Stir in rice and cook until rice is shiny and fragrant. Add the wine, and stir until it is absorbed.Add stock, 1/2 cup at a time, making sure it is absorbed completely before adding more. About halfway through the process, add salt and pepper. Risotto is done when rice is creamy on the outside but slightly chewy in the center.Serves 4 to 6.