Ingredients:
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
Preparation Instructions:
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.