Sausage and Mushroom Risotto With Raisins

1. 1

   Place raisins in a bowl; cover with hot water.

2. 2

   Set aside to plump.

3. 3

   Combine sausage and garlic in a large skillet over medium-high heat.

4. 4

   Cook 5 minutes, breaking up sausage, until meat begins to brown.

5. 5

   Reduce heat and add mushrooms.

6. 6

   Cover and cook 10 minutes, stirring occasionally, until mushrooms start to exude liquid.

7. 7

   Simmer broth in a saucepan.

8. 8

   Melt butter in oil in an enamel-lined cast-iron casserole over medium heat.

9. 9

   Add onion, celery, 1/2 teaspoon salt and 1/4 teaspoon pepper; saute 5 minutes, until vegetables are translucent.

10. 10

    Add rice and cook, stirring, 1 to 2 minutes, until edges of rice are translucent and coated with pan juices.

11. 11

    Add wine and simmer 3 minutes, stirring continuously, until wine has almost evaporated.

12. 12

    Add 1/2 cup hot broth; stir over medium-low heat until rice mixture is moist, not runny.

13. 13

    Repeat, adding 1/2 cup hot broth at a time, until rice is al dente and mixture is creamy (about 20 minutes; adjust heat to keep rice cooking gently and add more hot broth or water if needed).

14. 14

    Drain raisins and add to rice.

15. 15

    Add sausage mixture, radicchio, Parmesan and thyme and mix well.

16. 16

    Taste and adjust seasonings if necessary.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.