Ingredients Jump to Instructions ↓

  1. 3 cans (14-1/2 ounces each ) chicken broth

  2. 1 pound bulk Italian sausage

  3. 1/2 pound medium fresh mushrooms, quartered

  4. 1 medium onion, finely chopped

  5. 1 garlic clove, minced Dash saffron threads

  6. 1 tablespoon butter

  7. 1 tablespoon canola oil

  8. 2 cups uncooked arborio rice

  9. 1/2 cup grated Parmesan cheese

  10. 1/2 cup heavy whipping cream

Instructions Jump to Ingredients ↑

  1. In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately. Yield: 12 servings.


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