Mushroom and Sausage Risotto

Saturday night, our friend Stacey came over for dinner. She has been wanting to learn how to make risotto, so I decided to give her a lesson. I had most of the prep work done so that we could prepare the dish without being stressed. This recipe is based on one from a book called Risotto by Judith Barrett and Norma Wasserman. Our recipe used fewer mushrooms, more sausage and we decided to add peas to round it out. The dish turned out very good, the mushrooms were wonderful. Risotto Con Funghi E Salsiccia is perfect for this time of the year.

Mushroom and Sausage Risotto

2 Tbsp. unsalted butter
8 oz white button mushrooms, sliced
1/2 cup red wine
4 to 5 cups chicken stock
2 Tbsp. olive oil
1 Tbsp. unsalted butter
3 Tbsp. onion, finely minced
2 Tbsp. carrot, minced
2 Tbsp. celery, minced
2 garlic cloves, minced
2 Italian sausage links, casings removed
1 1/2 cups Arborio rice
1/2 cup white wine
1/3 cup Parmesan cheese, grated
2 Tbsp. flat leaf parsley, chopped
Salt and pepper

Heat the butter in a skillet over medium heat. When it begins to foam, add mushrooms and cook for 3 to 5 minutes, until soft. Add red wine, turn heat to high and boil vigorously until the liquid is almost completely evaporated. Turn off heat and set aside.
Bring broth to simmer in a saucepan.
Heat butter and oil in a large skillet over moderate heat. Add onion, carrot and celery and saute for 2 minutes. Add the garlic and sausage, breaking up the sausage while stirring, until it begins to brown.
Add the rice, stirring for 1 minute. Add the wine and stir until absorbed. Start adding the broth, 1/2 a cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding next 1/2 cup. Stir frequently to prevent sticking.
After about 18 minutes, when rice is tender but firm, add mushrooms, cheese and parsley. Stir and serve immediately.