Italian Sausage and Wild Mushroom Risotto

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

2 tablespoon(s) olive oil

1 pound(s) sweet italian sausage crumbled

8 ounce(s) portobello mushroom caps sliced

10 ounce(s) shitake mushroom caps sliced

1 teaspoon(s) fresh thyme

1 teaspoon(s) fresh oregano

1 1/2 cup(s) madeira

2 tablespoon(s) butter

1 whole(s) onion

4 clove(s) garlic minced

2 cup(s) arborio rice

6 cup(s) chicken broth

1 cup(s) asiago cheese grated

Directions:

1. Heat oil in large nonstick skillet over medium-high heat. Add sausage and saute until beginning to brown (about 3 minutes). Add all mushrooms, thyme, and oregano and saute until mushrooms are tender (about 10 minutes). Add 1/2 cup Madeira; boil until almost absorbed (about 1 minute). Set aside.
2. Melt butter in large stock pot over medium-high heat. Add onion and garlic and saute until onion is translucent (about 5 minutes). Add rice; stir 2 minutes. Gradually add chicken stock to rice mixture, adding more stock as it is absorbed by the rice. Conitnue to cook until rice is just tender and mixture is creamy (about 25 minutes). Stir in sausage mixture. Top with cheese.

By RecipeOfHealth.com