Italian Sausage and Mushroom Risotto

Almost nothing is as hearty as having a good risotto in the middle of winter. There are plenty of different combinations of risotto that you can make, but I decided on the recipe below. This recipe, again, comes from one of my favorite cookbooks. (As pictured below, and mentioned here) It's William Sonoma's Weeknight Fresh & Fast cookbook, which can be found in most bookstores.

Recipe (makes 4 servings):

5 cups       Low-sodium Chicken Broth

1 tbsp       Olive Oil

1                Onion, finely chopped

3/4 lb        Italian Sausage, casings removed

10-12 oz   Button Mushrooms, sliced
1/2 cup     White Wine/Vermouth

1.5 cups    Arborio Rice

1/2 cup     Grated Parmesan or Romano Cheese

Coarse Kosher Salt and Freshly Ground Pepper

Fresh Flat-Leaf Parsley or Basil, minced, for garnish

Ingredients

1. In a saucepan, bring the broth to a boil. Reduce the heat to low and keep the broth warm while you are making the risotto.

2. In a heavy saucepan over medium-high heat, warm the oil. Add the chopped onion and cook, stirring frequently, until almost tender, about 5 minutes. Add the sausage and cook, breaking up the meat with a spoon, until it is no longer pink, about 4 minutes. Add the mushrooms and saute until they begin to soften, about 5 minutes.Add the rice and stir until it is opaque, about 1 minute. Add the wine/vermouth and stir until absorbed, about 2 minutes.

3. Add about 3/4 cup of the broth to the pan and adjust the heat so the liquid bubbles and is absorbed slowly. Cook, stirring frequently, until the liquid is absorbed. Continue to cook, adding the broth about 3/4 cup at a time, stirring frequently, until rice is tender but slightly firm in the center and the mixture is creamy; about 20 minutes.

4. Mix in the 1/2 cup of cheese. Season risotto to taste with salt and pepper. Spoon risotto into bowls and sprinkle with parsley.