Risotto con Salsiccia e Funghi

Sausage and Wild Mushroom Risotto

2 tablespoons extra virgin olive oil
1 pound Italian sweet sausage, casings removed, crumbled into 1/2-
inch pieces
8 ounces Portobello mushrooms, stemmed, dark gills scraped out, caps
diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 and 1/2 cups Madeira wine
6 cups chicken stock or canned low-salt chicken broth
1/2 cup (1 stick) butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly grated Parmigiano Reggiano cheese

Heat the olive oil in large nonstick skillet over medium-high heat. Add
sausage and saute until it begins to brown, about 3 minutes. Add all the
mushrooms, thyme, and oregano and saute until mushrooms are tender, about
10 minutes. Add 1/2 cup Madeira wine; boil until almost absorbed, about 1
minute. Set aside. Bring stock to simmer in large saucepan; remove from
heat and cover to keep hot. Melt butter in heavy large pot over
medium-high heat. Add onion and garlic and saute until onion is
translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1
cup Madeira wine; simmer until absorbed, about 2 minutes. Add 1 cup hot
stock; simmer until almost absorbed, stirring often, about 3 minutes.
Continue to cook until rice is just tender and mixture is creamy, adding
more stock by cupfuls, stirring often and allowing most stock to be
absorbed before adding more, about 25 minutes. Stir in sausage mixture.
Season to taste with salt and pepper. Transfer to serving bowl. Serve with
grated cheese. Serves 8.

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Ciao-Ciao!
Adriana

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