Mushroom risotto with Parmesan cheese, mushrooms, and sweet Italian sausage.
Making risotto requires patience, it cannot be rushed.
More Delicious Varieties of Risotto
Italian Sausage and Mushroom Risotto
Adapted from Bon Appetit magazine.
Elise Bauer
Crumble the sausage into the pan, spreading it out in an even layer.
Cook for a couple of minutes.
Add the mushrooms, thyme, and oregano.
Increase the heat to medium high and cook until the mushrooms are tender, about 10 minutes.
Add 1/2 cup of the Madeira and scrape todeglaze the pan, about 1 minute.
Heat the stock until it is steamy or simmering in a large saucepan and keep warm over low heat.
Melt butter in a large saucepan over medium-high heat.
Add onion and garlic and saute, stirring frequently, until onion is translucent, about 5 minutes.
Cook, stirring constantly until Madeira has been absorbed, about 2 minutes.
Simmer until it is almost all absorbed by the rice, after each addition.
Slowly stir the rice while it is cooking in the stock.
Add the sausage and mushrooms.
Taste and season with salt and pepper.
Sprinkle with cheese to serve.
