Mushroom Risotto With Italian Sausage Sauce
|Olive oil||2 Tablespoon|
|Onion||1 Small, finely chopped|
|Small mushrooms||1⁄2 Pound, cut into quarters|
|Garlic clove||1 Small, minced or pressed|
|Ground white pepper||1⁄8 Teaspoon|
|Imported italian rice/Short-grain rice||1 Cup (16 tbs)|
|Regular strength chicken broth||2 3⁄4 Cup (44 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|For italian sausage sauce|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Grated asiago cheese/Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Melt butter in oil in a heavy 2-quart pan over medium heat.
Add onion and mushrooms; cook, stirring often, until onion is soft but not browned and liquid has evaporated.
Stir in garlic, white pepper, and rice.
Cook, stirring, until rice looks opaque about 2 minutes.
Stir in broth and wine; bring to a boil.
Then adjust heat so mixture boils gently and cook, uncovered, stirring occasionally, for 15 minutes.
Meanwhile, prepare Italian Sausage Sauce.
Add cream to rice mixture.
Continue to cook until rice is just tender to bite and almost all liquid has been absorbed about 5 more minutes; rice should still be al dente without tasting starchy.
Stir in 1/4 cup of the cheese.
Spoon rice into a warm serving bowl and top with sauce.
Offer remaining 1/4 cup cheese to add to taste.