Sausage Risotto

Ingredients

• 4 cups beef broth
• 2 cups water
• 2 Tablespoons butter (divided)
• 1 Tablespoon olive oil
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 1/2 cup white wine
• 2 cups Arborio Rice
• 1 pound Italian sausage
• 8 oz mushrooms (sliced)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. 1

   In a saucepan combine beef broth and water. Heat over medium-low heat to keep warm.

2. 2

   In a large skillet melt 1 Tablespoon of butter and olive oil together over medium heat. Add onions and cook for 5-6 minutes until they are soft. Add garlic and cook for a minute until you can start to smell it.

3. 3

   Stir in the rice until it is coated in the oil. Pour in the wine and let it simmer for a minute or two for the liquid to mostly absorb.

4. 4

   Ladle about 1 cup of warm broth into the pan, stir and stir. Let it simmer until the liquid is mostly absorbed. Continue this process by adding 1 ladle of warm broth each time until the rice is tender and creamy, You may have a little stock left over, if not you can add a touch more broth or water at the end.

5. 5

   Meanwhile, in a separate skillet brown the sausage, breaking apart into small pieces until it is cooked through. Remove and drain the grease.

6. 6

   In the same skillet cook the mushrooms over medium-high heat until they are browned and tender. Remove from heat.

7. 7

   Once the rice is cooked through add the cooked sausage and mushrooms to the pan, mixing until well incorporated.

8. 8

   Add the remaining 1 Tablespoon of butter and Parmesan cheese and mix well.

9. 9

   Taste and add salt and pepper as necessary.

10. 10

    Serve immediately.