Sausage Risotto

I love risotto and this recipe is a simple version of just what's needed to make a great risotto meal.  

Ingredients:

  • 12 oz Italian sausage

  • 1-2 Tbsp butter (optional)

  • 1 shallot

  • 1 garlic clove

  • ½ C mushrooms (fresh)

  • 1 C arborio rice

  • ½ C white wine (dry)

  • Salt to taste

  • Sage (dry) and thyme (dry), to taste

  • ½ C peas (frozen)

  • 4 C bone broth (chicken, warmed)

  • Fresh basil, to taste

  • ¼ C Parmesan

Directions:

  1. Brown the Italian sausage in a pan.

  2. Dice the shallot and garlic and add to pan with butter (optional) and stir with meat on medium heat for about 2 minutes.

  3. Add rice to pan to lightly toast for about 2-3 minutes. Add wine and simmer. Stir frequently until absorbed.

  4. Add spices and ¼ cup warm broth and simmer. Keep an eye on it and stir often, adding about ¼ cup broth after last addition gets absorbed. When the rice looks mostly cooked with a white center, add the peas and more broth, and continue to simmer, stirring, until the rice is al dente.

  5. Remove from heat and let stand for at least one minute.

  6. Add sliced fresh basil to taste. Add the Parmesan (grated or shaved) and 1 tbsp butter (butter is optional, but will add to the creaminess) and stir continuously until well blended and creamy. Serve immediately.

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