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1
Combine the chicken and beef stocks in a sauce pan.
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2
Warm over low heat.
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3
In a separate skillet, saute mushrooms and the thyme together over medium heat.
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4
Sprinkle mushrooms with salt and pepper and once they are lightly browned, remove from heat and set aside.
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5
In another skillet brown the sausage.
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6
Once its browned, remove the skillet from the heat, discard the fat, and set aside.
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7
In a large skillet heat 2 Tablespoons of oil over medium heat.
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8
Add onion and garlic.
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9
Saute until translucent, about 5 minutes.
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10
Add the rice and coat well with the oil.
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11
Lightly toast the rice, about 2 minutes.
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12
Stir in wine, and cook until it is almost evaporated.
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13
Ladle about 1 cup of the warm stock into the rice and stir.
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14
Once it is mostly absorbed add in more stock (1 ladle full each time).
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15
Continue this process until the rice is cooked through and nice and creamy, only adding an additional ladle of stock when the prior one is almost absorbed.
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16
You might have a little stock left over, but not much.
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17
Once cooked through, add mushrooms and sausage to the pan and heat through.
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18
Stir in the Parmesan cheese and butter.
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19
Top with additional cheese if desired.
