Sausage And Mushroom Risotto

• 4 cups chicken stock
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 5 None Italian pork sausages, casings removed
• 4 oz shiitake or cremini mushrooms, sliced
• 1 3/4 cups arborio or carnaroli rice
• 1/2 cup dry white wine
• 1 cup frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter

1. Bring chicken stock and 2 cups water to a simmer in a medium saucepan on medium heat.
2. Heat oil in a large heavy-bottomed saucepan on medium heat. Saute onion for 5 mins until soft. Add sausage meat and fry for 3 mins, stirring to break up any big lumps. Add mushrooms and cook, another 3 mins. Stir in rice and cook for 1 min until coated.
3. Stir in wine. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Add peas with last ladle of stock.
4. Remove from heat. Let stand, covered, 5 mins without stirring to absorb any remaining liquid. Fold in Parmesan cheese and butter. Season and serve immediately.

chicken stock, olive oil, onion, italian pork sausages, shiitake, arborio, white wine, frozen peas, parmesan cheese, butter

Taken from recipes-plus.com/api/v2.0/recipes/25296 (may not work)