Risotto Alla Porcini E Salsiccia

Ingredients

Dried porcini mushrooms

1 cup

Italian sausage

1 pound, casings removed

Butter

4 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken broth

4 cups, kept warm

Parmesan cheese

1 cup, grated

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. Soak the dried porcini mushrooms in hot water for 20 minutes. Drain, reserving the soaking liquid, and chop the mushrooms finely.
2. In a large pan over medium heat, cook the Italian sausage until browned and cooked through, breaking it apart with a spatula. Remove from the pan and set aside.
3. In the same pan, melt the butter and sauté the chopped onion and minced garlic until softened and fragrant, about 3-4 minutes.
4. Add the Arborio rice to the pan and stir well to coat each grain with the butter, cooking for 1-2 minutes until the rice is slightly translucent.
5. Pour in the white wine and cook, stirring constantly, until the wine has evaporated and the rice has absorbed the flavor.
6. Add the chopped porcini mushrooms and a ladle of warm chicken broth to the rice, stirring continuously. Allow the liquid to be absorbed before adding more broth.
7. Continue this process, adding broth ladle by ladle, stirring frequently until the rice is creamy and al dente, about 18-20 minutes. You may need to add some of the reserved mushroom soaking liquid for extra flavor.
8. Once the rice is cooked, stir in the browned Italian sausage and grated Parmesan cheese. Season with salt and pepper to taste.
9. Remove from heat and let the risotto rest for a few minutes to thicken. Garnish with fresh parsley before serving.