Sausage and Mushroom Risotto

We (Mom) made this risotto recipe while she was at our house helping us empty out our freezer.  It was pretty tasty.

Sausage and Mushroom Risotto

3 C. chicken stock
3 C. beef stock
8 oz. shitake mushrooms (we did half shitake, half button)
1/2 tsp. thyme
1 lb. Italian sausage links, chopped
2 T. olive oil
1 small onion, diced
2 cloves garlic, minced (Mom probably did more, because I always add extra garlic to everything)
2 C. Arborio rice
1/2 C. white wine
1/2 C. Parmesan cheese, grated
1 T. Butter
1 dash salt and pepper

Combine the chicken and beef stocks in a sauce pan.  Warm over low heat.

In a separate skillet, saute mushrooms and the thyme together over medium heat.  Sprinkle mushrooms with salt and pepper and once they are lightly browned, remove from heat and set aside.
In a skillet, brown the sausage.  Once it's browned, remove the skillet from the heat, discard the fat, and set aside.

In a large skillet heat 2 T. of olive oil over medium heat  Add onion and garlic.  Saute until translucent, about 5 min.  Add the rice and coat well with the oil.  Lightly toast the rice about 2 min.  Stir in wine, and cook until it is almost evaporated.  Ladle about 1 C. of the warm stock into the rice and stir.  Once it is mostly absorbed add in more stock (1 ladle full each time).  Continue this process until the rice is cooked through and nice and creamy, only adding an additional ladle of stock when the prior one is almost absorbed.  You might have a little left over, but not much.

Once cooked through, add mushrooms and sausage to the pan and heat through.  Stir in cheese and butter.  Top with additional cheese, if desired.