Risott-oh-so-good

Yesterday evening I felt compelled to make a risotto - but what kind?   Squash? Beet? Sausage? Mushroom? Although my fridge was stocked enough, I found myself at the grocery store on my walk home and found some mushrooms on sale (score) and some sausage on sale (double score) and thought, well why not sausage AND mushroom risotto?  It was a good weeknight meal, A thought it was great.   Risotto has a bad rap for being difficult, and I'm not sure why....(look at it simmering away there, doesn't it look nice???)


Risotto is actually an incredibly straightforward preparation, it just requires some attention and some patience.  It doesn't take an incredibly long time to make and honestly, it's just good and comforting food.

This is not adapted from any recipe in particular, moreover inspired by any single risotto or rice based recipe I have read.   If it seems like a rip off I sincerely apologize and will make reference to any recipe that is ridiculously similar.

Sausage and Mushroom Risotto - for two

Ingredients:
6-8 oz of mild or hot Italian sausage (approx 2 sausages)
2C of sliced mushrooms (cremini and/or white work best)
2 shallots, minced
2 large cloves of garlic, minced
2t olive oil
2/3C Arborio Rice
1/3 C dry white wine (can be replaced by extra stock but the wine makes it!)
1 can of chicken broth (or a scant 2C homemade chicken stock)
1T fresh thyme leaves (or 1t dried thyme)
1/3 C fresh grated parmesan cheese
Extra parmesan for serving

Directions:
*Take your stock or broth and place in a small pot, over medium heat, simmer - ensuring it stays hot.
* Cook your sausage in a medium saucepan over medium high heat, turning frequently for about 10 minutes (it should be mostly cooked through with some pink in the middle) remove from skillet and set on a plate.  When cool enough to handle, cut into thin rounds.
* Meanwhile, in the same skillet add your olive oil, minced shallots and minced garlic, turn heat down to medium and cook for about 2 minutes, until just starting to become fragrant. 
* Add the mushrooms and cook for 3-4 minutes until all veggies look cooked and any water is evaporated.  Add the rice and stir consistently stir around the veg until toasted and fragrant (you should hear a crackle or two!) for a few minutes.  
* Add white wine to the mix.  Stir until wine has evaporated (3-4 minutes).  
* Add your sausage rounds and thyme and give a good stir.
* Using your stock or broth, add approx half a cup to the rice and sausage mixture, stirring to incorporate.  Give it a good stir every minute or two and keep and eye on it.  When the liquid has mostly evaporated (3-5 minutes), add the same amount again, stirring thoroughly occasionally and ensuring it's not catching on the pan.  As you progress adding your broth, the mixture should start to look creamier.    After approximately 15 minutes you should be adding your last bit of broth to the pan, stirring.
* Turn the temperature down to medium low and cook until you have a creamy consistency and the rice is cooked but has a slight bite to it.  Stir in the 1/3C of fresh grated parmesan.
* Serve to a DELIGHTED guest and yourself.  Bon-appetit!