Italian Sausage and Mushroom Risotto

Source: Simply Recipes

Yield: 4 servings


  • Garlic cloves, minced: 4 Each
  • Arborio rice: 2 Cups
  • Large onion, chopped: 1 Each
  • Butter: 1/2 Cups
  • Chicken stock or low-salt chicken broth: 6 Cups
  • Madeira divided, 1/2 cup and 1 cup: 1 1/2 Cups
  • Chopped fresh thyme: 1 Teaspoons
  • Chopped fresh oregano: 1 Teaspoons
  • Fresh shiitake mushrooms, stemmed, diced: 10 Ounces
  • Portobello mushrooms, stemmed, dark gills scraped out, caps diced: 8 Ounces
  • Italian sweet sausage, casings removed, crumbled into 1/2 inch pieces: 1 Pounds
  • Olive oil: 2 Tablespoons
  • Freshly grated Asiago or Parmesan cheese: 1/2 Cups
  • =Instructions=

Heat olive oil in large nonstick skillet over medium-high heat. Add sausage and sauté until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add 1/2 cup of the Madeira; boil until almost absorbed, about 1 minute. Set aside.
Bring chicken stock to a simmer in a large saucepan. Remove from heat and cover to keep hot.
Melt butter in a heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes. Add the rice; stir 2 minutes. Add remaining 1 cup Madeira; 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 25-30 minutes. If the rice is still a little hard at the end of 30 minutes, add a little water and let it cook a little longer.
Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with cheese.