Preparation time: 5 - 10 min
Cooking time: 30 - 40 min
Serves: 6 - 8
1 1/4 sticks butter, 2 1/2 c. arborio rice, 1 med. onion (minced), 1/4 tea sage or thyme, 1/2 lb. sausage, 1/4 lb. mushrooms (i use baby bellas), 1/2 red wine (merlot, burgundy - something cheap and on the sweeter side), 1 tbl. tomato paste, 46 oz. chicken broth (low salt/low fat is fine), 2 tbl. parmesean cheese, salt & pepper to taste.
Directions: In a sauce pan, bring chicken broth to a boil, turn down to a simmer. In a stock pot, melt butter and add onion. Saute until wilted. Add sage and sausage (break the sausage into little pieces by removing the casings or buying a package of sausage meat that has not been cased). Cook until sausage is just browned through. Add mushrooms and cook until reduced (about 10 minutes). Add tomato paste & wine. Stir to combine. Add rice. Add one ladle of broth at a time, stirring constantly until liquid is absorbed. Stir in cheese just before serving.
it's fairly important to make sure you continue to stir the rice because the chicken broth tends to ride on top and you risk burning the rice underneath. You know it's time to add more broth when it starts to stick together and you leave pretty wide trails when you stir.