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Sausage and Wild Mushroom Risotto
Sausage and Wild Mushroom Risotto
(Risotto con Salsiccia e Funghi)
 
 
Ingredients:
 
2 tablespoons extra virgin olive oil
1 lb Italian sweet sausage, casings removed, crumbled into 1/2-inch pieces
8 ounces Portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 and 1/2 cups Madeira wine
6 cups chicken stock or chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Parmigiano Reggiano cheese

Directions:
 
Heat the olive oil in large nonstick skillet over medium-high heat.
 
Add sausage and saute until it begins to brown, about 3 minutes.

Add all the mushrooms, thyme, and oregano and saute until mushrooms are tender, about 10 minutes.

Add 1/2 cup Madeira wine; boil until almost absorbed, about 1 minute. Set aside.

Bring stock to simmer in large saucepan; remove from heat and cover to keep hot.

Melt butter in heavy large pot over medium-high heat.
 
Add onion and garlic and saute until onion is translucent, about 5 minutes.

Add rice; stir 2 minutes.
 
Add remaining 1 cup Madeira wine; simmer until absorbed, about 2 minutes.

Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes.

Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes.

Stir in sausage mixture. Season to taste with salt and pepper.
 
Transfer to serving bowl. Serve with grated cheese. Serves 8.

That's it!
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