Sausage and Wild Mushroom Risotto
2 tablespoons olive oil
1 pound Italian sweet sausage, casings removed, crumbled
8 ounces portobello mushrooms, stemmed, dark gills scraped out, caps diced
10 ounces fresh shiitake mushrooms, stemmed, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 1/2 cups Madeira
6 cups chicken stock
1/2 cup butter
1 large onion, chopped
4 garlic cloves, minced
2 cups arborio rice or other medium-grain
1 cup freshly grated parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. Add sausage and saute until beginning to brown, about 3 minutes. Add all mushrooms, thyme, and oregano and saute until mushrooms are tender, about 10 minutes. Add 1/2 cup Madeira; boil until almost absorbed, about 1 minute. Set aside.
Bring stock to simmer in large saucepan; remove from heat and cover. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add rice; stir 2 minutes. Add remaining 1 cup Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes. Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.
Makes 4 servings.