| Ingredients |
| 4 |
tbsp.
unsalted butter |
| 3 |
tbsp.
extra-virgin olive oil |
| 1 |
medium
onion, peeled & finely chopped |
| 3/4 |
lb.
Isernio's Italian Sausage (hot, mild or chicken)
removed from casing and crumbled |
| 8 |
oz.
fresh wild mushrooms, such as Chanterelles, Shitake
or Portabello, stems removed and sliced |
| 4 |
garlic
cloves, peeled and minced |
| 1/2 |
c.
chopped fresh basil |
| 2 |
c.
Arborio rice |
| 1/2 |
c.
light red wine, e.g. Merlot, Beaujolais, etc. |
| 5 |
c.
chicken broth (low salt) |
|
Salt
and freshly ground black pepper to taste |
| 3/4 |
c.
grated Parmigiano Reggiano cheese
|
| Method |
 Heat 2 tbsp. butter in a skillet over moderate heat. When it begins to foam, add the mushrooms and continue cooking for 3 - 5 minutes, until they are soft. Add the red wine, turn the heat to high and boil until the liquid is almost completely evaporated.
|
|
Remove from heat & set aside.
|
|
Bring the broth to a steady simmer in a saucepan. Heat the remaining butter and oil in a heavy 4-qt. saucepan over moderate heat. Add the onion and garlic and sauté for 1 - 2 minutes, until the onion begins to soften, being careful not to brown it. Add the sausage, using a wooden spoon to break up the meat while stirring, until it loses its pink color.
|
|
Add the rice, using wooden spoon, stir for 1 minute, making sure all the grains are well coated with oil.
|
|
Begin
to add hot chicken stock approximately 1/2 cup at a
time, stirring constantly. Wait until previous
liquid is nearly gone before adding more. Not
all stock may be required. |
|
After about
30 - 40 minutes, when the rice is tender, add the mushrooms, Parmigiano and basil. Stir to combine with the rice. Serve immediately.
Serves 4 to 6. |
|
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to Recipe List |
