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Creamy Mushroom and Italian Sausage Risotto

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Cook Time 35 minutes
Servings 4

Ingredients
  

  • 1 pound Italian sausage, casings removed
  • 2 cups Arborio rice
  • 8 ounces mushrooms, sliced (cremini, button, or mixed)
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth, kept warm
  • 1 cup dry white wine
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet or saucepan. Add the sausage, breaking it up as it cooks, until browned.
  • In the same pan, add the remaining olive oil and 1 tablespoon butter. Sauté the onion until soft, then add garlic and mushrooms. Cook until mushrooms are golden.
  • Stir in the Arborio rice and toast for 1–2 minutes until edges are translucent.
  • Pour in the wine, stirring until it is absorbed.
  • Begin adding warm chicken broth one ladleful at a time, stirring often. Allow each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 18–20 minutes.
  • Add the cream and simmer 5 minutes longer.
  • Season with salt and pepper to taste. Serve immediately while creamy.