RISOTTO WITH ITALIAN SAUSAGE, MUSHROOMS, & PEAS

Ingredients

6 cups meat stock 3 Tbs. unsalted butter 1 Tbs. olive oil 1 yellow onion, finely chopped ¾ lb. Mineo & Sapio Italian sausage, casings removed and meat chopped, or thinly sliced Mineo & Sapio cooked Italian sausage ½ lb. fresh mushrooms 2 cups medium-grain rice such as Arborio ½ cup dry white wine ½ cup peas Salt & freshly ground pepper to taste 1/3 cup grated Parmigiano-Reggiano cheese

Direction

Pour stock into saucepan and bring barely to simmer. In a large saucepan over medium heat, melt 2 Tbs. butter with olive oil. Add onion; sauté until tender, about 5 min. Add sausage and cook, stirring frequently until lightly browned, about 5 min. (or, use Mineo & Sapio cooked Italian sausage). Add mushrooms and cook about 2 min. Stir in rice and cook, stirring, until it is hot and coated with oil, about 2 min. Add wine, and continue to cook and stir until the liquid is absorbed. Add the stock ½ cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When rice is about half cooked, stir in the peas, and season with salt & pepper. Risotto is done when the rice is creamy, yet firm, about 20-25 min. total. (Rice varies, so you may not need all of the stock, or, you may need more. If more liquid is needed, use hot water.) Remove the risotto from the heat. Stir in remaining 1 Tbs. butter and cheese. Spoon into warmed soup plates, and serve immediately.

7/1/2000