Since Erin had so many great recipes to choose from I decided to let my refrigerator to the deciding for me. I checked the refrigerator to see what I had, then checked Erin's site and the winner was Sausage and Mushroom Risotto.
I didn't have mushrooms, but I did have Aidells Chicken and Portobello Sausage, which I think worked as a wonderful substitute. This is a wonderful creamy risotto, filled with flavor. It is great as a date night meal, as Erin prepared it, or as a family meal with three crazy kids running around.
I made a couple of slight adjustment to Erin's recipe. The sausage, as I mentioned above and also the liquids. I didn't have enough rice so I eliminated the use of beef stock. My adjusted recipe is listed below, but be sure to check out Erin's site for her recipe.
Sausage and Mushroom Risotto
3 cups chicken stock
2 Tbls olive oil
1 small onion, diced
2 garlic cloves, minced
½ tsp thyme
1 lb Adiellas Chicken and Portobello Sausage
1 Tbls butter
Salt and pepper
1 cup Arborio Rice
1/2 cup dry white wine
1/2 cup Parmesan Cheese
In saucepan over low heat, warm chicken stock..
In a large deep sided skillet brown the sausage. Once brown add thyme. Cook for an additional 2-3 minutes, then remove from pan and set aside.
In skillet heat 2 Tbls oil over medium heat. Add onion and garlic. Sauté until translucent, about 5 minutes. Add the rice and coat well with the oil. Lightly toast the rice, about 2 minutes. Stir in wine, and cook until it is almost evaporated. Ladle about 1 cup of warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy. You might have a little stock left over, but not much.
Once cooked through, add sausage to the pan. Stir in the Parmesan Cheese and butter. Top with additional cheese if desired.
2 Tbls olive oil
1 small onion, diced
2 garlic cloves, minced
½ tsp thyme
1 lb Adiellas Chicken and Portobello Sausage
1 Tbls butter
Salt and pepper
1 cup Arborio Rice
1/2 cup dry white wine
1/2 cup Parmesan Cheese
In saucepan over low heat, warm chicken stock..
In a large deep sided skillet brown the sausage. Once brown add thyme. Cook for an additional 2-3 minutes, then remove from pan and set aside.
In skillet heat 2 Tbls oil over medium heat. Add onion and garlic. Sauté until translucent, about 5 minutes. Add the rice and coat well with the oil. Lightly toast the rice, about 2 minutes. Stir in wine, and cook until it is almost evaporated. Ladle about 1 cup of warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy. You might have a little stock left over, but not much.
Once cooked through, add sausage to the pan. Stir in the Parmesan Cheese and butter. Top with additional cheese if desired.
As always be sure to check out the Secret Recipe Club it continues to grow and there are new recipe reveals each week.
