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.

Risotto with Sausage and Asparagus

2 1/2 to 2 3/4 C. chicken broth
2 tsp. olive oil
3/4 C. Arborio rice
1/3 C. white wine, or chicken broth
6 oz. fully cooked Italian-flavored chicken sausage, sliced (1/4 inch)
1 lb. asparagus, sliced (1 inch) (2 C.)
1 C. halved cherry or grape tomatoes
1/3 C. grated Parmesan cheese
1/4 C. thinly sliced fresh basil
1/4 tsp. pepper

Bring broth to a simmer over medium heat.  Reduce heat to low; keep broth at a simmer.

Heat oil in large skillet over medium heat until hot.  Cook and stir rice 1 minute.  Add wine (or broth); cook and stir 1 minute or until liquid is absorbed.  Add 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Repeat twice, adding 1/2 cup broth at a time.  (This process will take about 15 minutes.)

Stir in sausage, asparagus and 1/2 cup of the broth; cook until broth is absorbed, stirring frequently.  Add 1/2 C. of the broth; cook until asparagus is tender, rice is tender with a slight firmness to the center and mixture is creamy, stirring frequently and adding remaining broth if needed.

Stir in tomatoes; cook until heated through.  Stir in cheese, basil, and pepper.

This was my first attempt at making risotto.  It was a little intimidating.  But it wasn't nearly as complicated as I expected.  It was delicious!  I doubled this and it made a meal.

Sorry I forgot to take a picture!