Sausage, Mushroom And Red Wine Risotto

1. 1

   Heat beef broth and keep hot over low heat.

2. 2

   In medium saucepan heat oil over medium heat. Add half of the onion and saute until transparent.

3. 3

   Add rice and saute stirring, for 2 - 3 minutes until rice has white center.

4. 4

   Add red wine and stir well.

5. 5

   Start condimenti: Saute sausages in skillet over medium heat until browned and cooked through.

6. 6

   When rice has almost absorbed wine add a 1/3 cup of broth, stir well.

7. 7

   Remove sausages from skillet. Add onion and carrot; saute 5 minutes.

8. 8

   When rice has almost absorbed broth add another 1/3 cup and stir well. Continue adding 1/3 cup at a time and stirring well.

9. 9

   Add garlic, mushrooms to skillet and saute until mushrooms are nicely browned. Turn heat to low, return sausages to skillet, stir in oregano, cover and keep warm until needed.

10. 10

    Before adding the last 1/3 cup of broth to rice, taste a few kernels. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.

11. 11

    At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. If too stiff, add more broth or water.

12. 12

    Stir in the Parmesan and condimenti (sausage and vegetables), pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.

* Per serving · 4 servings · Values may vary.