Sausage and Mushroom Risotto

If you have never made risotto before, let me tell you...it is a HUGE pain in the neck but the end result is so worth it. Making risotto requires patience, it cannot be rushed. The rice will only absorb so much liquid at a time so patience is the key! You can also try this recipe using a mixture of wild mushrooms.

Sausage and Mushroom Risotto

4 tablespoons olive oil, divided
4 table spoons unsalted butter, divided
1 cup frozen chopped onions
1/2 lb sweet Italian sausage, casing removed
1 cup white or portobello mushrooms, chopped
1 cup Arborio rice
1 cup white wine
4 cups chicken broth
Salt and pepper, to taste

In a large skillet over medium heat, heat 3 tablespoons each of the olive oil and butter. Add the onions, sausage and mushrooms, season with salt and pepper and cook, breaking up the sausage into little pieces until the sausage is brown, about 8 minutes. Remove from heat and set aside.
In a large heavy pot, heat the remaining butter and olive oil over medium heat. Add the rice and mix so that the rice is coated in the oil-butter mixture. Add the sausage mixture to the rice and stir. Slowly add the white wine and continue to stir. Cook, stirring constantly until the all wine is absorbed. Add the chicken broth 1/2 a cup at a time as you stir, making sure that all of the broth is absorbed before you add each additional 1/2 cup. Cook stirring constantly for about 40 to 50 minutes until all of the liquid is absorbed and the risotto is tender and creamy.

Footnote - I serve this topped with grated Romano cheese. Serves about 4.