Here is a yummy recipe I made up last night! 🙂
I know risotto is time-consuming, buts it’s well worth it!
Sausage and Mushroom Risotto:
2 cups Arborio rice
1 package (13.5oz.) Turkey Polska Kielbasa sausage, sliced
2 small onions, finely chopped
1 (8oz.) package button mushrooms, cleaned and chopped finely
4 cloves garlic, minced
2 cups dry white wine
3 cups chicken broth or stock, low-to no sodium
1/2 cup unsalted butter
2 tbsp. olive oil
salt, pepper, and parmesan cheese to taste
In a medium saucepan, bring the wine and broth to a gentle simmer, then turn to low-heat, and keep warm. In a large cooking pot, and over medium-high heat, melt the butter and warm the olive oil. Add onions and cook for 5 minutes, then add mushrooms, garlic, and sausage and cook for 3 minutes. Add in the rice and cook until lightly colored about 3 minutes. Add one ladle of wine mixture, and let rice absorb, stirring constantly, keep adding wine mixture, 1-2 ladles at a time, until you have used all of it and the rice is creamy. Stirring constantly, for about 20 minutes. Add salt, pepper, and cheese to taste. Serve immediately.
P.S. Might be able to post my special news this week! I am so excited!!! YEAH!!! 🙂
Until next time…