Sausage and Mushroom Risotto
Our Purnell's Italian Sausage, arborio rice, garlic, onion, portobello mushrooms, vegetable broth, butter and parmesan cheese. "It's Gooo-od!"
Bring vegetable broth to a simmer in a large saucepan. Turn heat down to low and continue to warm.
In a large skillet, heat olive oil over medium-high heat. Add the sausage and brown thoroughly, crumbling as it cooks.
Add mushrooms and herbs and cook until mushrooms are tender. Remove from pan and set aside.
Meanwhile, melt butter in a large pan over medium-high heat. Cool onion and garlic until translucent, about 5-7 minutes. Add arborio rice and stir for 2 minutes.
Slowly pour the vegetable broth until it barely covers the rice. Simmer rice until almost absorbed, frequently stirring.
Continue cooking until rice is barely tender, adding broth incrementally and allowing to be absorbed before adding more.
Rice should be tender but not mushy, about 20 minutes.
Mix in sausage and mushrooms mixture. Sprinkle with cheese and serve.
- 1 lb Purnell’s Italian Sausage, cooked thoroughly and crumbled
- 2 cups arborio rice
- 5 tsp garlic, minced
- 1 white onion, chopped
- 1 lb portobelle mushrooms, stemmed and diced
- 1 tsp oregano, chopped (fresh if possble)
- 1 tsp thyme, chopped (fresh if possible)
- 6 cups vegetable broth
- 2 Tbsp olive oil
- 1 stick of butter
- 1/2 cup Parmesan cheese, grated