Mushroom & Sausage Risotto
MUSHROOM & SAUSAGE RISOTTO
Serves 2
2 Tbsp butter
8 oz crimini mushrooms, sliced
1 shallot, diced
4 1/2 cups low sodium chicken broth
6 oz Italian sausage links, cooked through and cut on bias
1 Tbsp olive oil
1 Tbsp butter
2 cloves garlic, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
1 tsp each dried oregano and parsley
1/2 cup grated Parmesan, plus more for topping
1/4 cup grated asiago cheese, plus more for topping
a few sprigs of fresh basil, chopped, for garnish
1. Melt 2 Tbsp butter over medium-high heat in a large, heavy sauce pan. Saute mushrooms and shallot until mushrooms are browned, 5 minutes. Sprinkle with a small amount of salt and pepper. Remove from pan and set aside.
2. In another sauce pan, heat chicken broth to a simmer, keep warm.
3. In the large sauce pan, heat 1 Tbsp olive oil and butter over medium heat until shimmering. Add garlic and rice together and stir to coat rice with oil mixture 2 minutes.
4. Add wine and stir until liquid is absorbed. Add broth, 1/2 cup at a time until liquid is absorbed each time. Adjust heat if necessary so the rice and broth boil gently. Continue cooking and stirring, adding the broth in increments for 25 minutes until rice is tender and the liquid makes a thickened sauce. Add more liquid if necessary so the rice is not dry at the end of cooking.
5. Stir in dried oregano, parsley, cheeses and sausage. Divide mixture into serving bowls and top with mushroom mixture, more grated cheese and chopped fresh basil.