1(10oz) Dan the Sausageman Summer Sausage, quartered and sliced
8cupslow-sodium chicken or vegetable broth
1tablespoon extra-virgin olive oil
1onion, finely chopped
2tablespoons butter, divided
2cloves garlic, minced
1/2pound button mushrooms, sliced
4sprigs fresh thyme, leaves removed
2 cups Arborio rice
1/2 cup white cooking wine
1 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped
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.)