Mushroom and Sausage Risotto
Get cozy with this delicious dish full of flavor!
INGREDIENTS
- 1 (10oz) Dan the Sausageman Summer Sausage, quartered and sliced
- 8 cups low-sodium chicken or vegetable broth
- 1 tablespoon extra-virgin olive oil
- 1 onion, finely chopped
- 2 tablespoons butter, divided
- 2 cloves garlic, minced
- 1/2 pound button mushrooms, sliced
- 1 bay leaf
- 4 sprigs fresh thyme, leaves removed
- 2 cups Arborio rice
- 1/2 cup white cooking wine
- 1 cup grated parmesan cheese
- Kosher Salt
- Black Pepper
- 2 tablespoons fresh parsley, chopped
INSTRUCTIONS
- In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low. (Hot broth is the key to perfect risotto!)
- In a large pot or dutch oven, heat olive oil. Add onion and cook, stirring often, until translucent (about 5 minutes).
- Add to the pot 1 tablespoon butter, garlic, Dan's Summer Sausage, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
- Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty (about 2 minutes). Add the wine and cook until the wine has mostly absorbed.
- With a ladle, add about 1 cup hot broth to the pot with the rice. Stirring often, cook until the rice has mostly absorbed the liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (Note: You might not need all the broth!)
- Add the Dan's Summer Sausage and mushroom mixture back into the rice and stir to combine.
- Stir in parmesan cheese and garnish with parsley. (Note: the addition of cheese will stop the rice from absorbing additional fluid, so don't add the cheese until the rice has absorbed enough broth and is the correct consistency.)
- Serve and enjoy!