Sausage and Wild Mushroom Risotto with Asiago

I don't know about you, but I am tired of trying random recipes that I find online. The picture looks great, it has the ingredient you need to use but when you make it... It just falls flat. Case in point last nights dinner. Sadly I am usually the one who has to eat the leftovers after the family has universally rejected the meal. So what is a girl to do?

Luckily I have a a vast resource of people who love to eat and cook! I assume this since you read this blog which contains quite a bit about food. SOOO I am turning to YOU for RECIPE FRIDAY! Each week I will highlight a recipe from one of my readers! The only requirements are that you have made it, you like it, and you would recommend it to others. I will send out a reminder via the Three Boys facebook page and on the blog early in the week looking for ideas! If you have a picture, great send it along with the recipe to my email sarahfinks@hotmail.com! I am so excited to see what you have all been cooking!

Soooo without further ado this week's pick comes from Jenny S. in Cleveland. Who is also the publisher for Macaroni kid in her area.

Sausage and Wild Mushroom Risotto with Asiago

Main Dish

Cook time: 30 minutes

Prep time: 30 minutes

Serves: 4

Source: Relish (www.relishrelish.com)

Notes: Used any red wine and it worked great!

Ingredients:

2 tablespoons olive oil

1/2 pound spicy Italian sausage links, casings removed, crumbled into 1/2-inch pieces

2 portobello mushrooms, stemmed, caps diced

1/2 pound shiitake mushrooms, stemmed and diced

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

3/4 cup Madeira wine, divided

3 cups chicken broth

1/4 cup butter

1/2 white onion, chopped

2 teaspoons garlic, minced

1 cup arborio rice

1/2 cup Asiago cheese, shredded

[1] Heat oil in large nonstick skillet over medium-high heat. Add sausage and saute until beginning to brown, about 3 minutes.

[2] Add all mushrooms, thyme, and oregano and sauté until mushrooms are tender, about 10 minutes. Add half of the Madeira; boil until almost absorbed, about 1 minute. Set aside.

[3] Bring broth to simmer in large saucepan; remove from heat and cover to keep hot. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.

[4] Add rice; stir 2 minutes. Add remaining Madeira; simmer until absorbed, about 2 minutes. Add 1 cup hot stock; simmer until almost absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 25 minutes.

[5] Stir in sausage mixture. Season to taste with salt and pepper. Transfer to serving bowl. Pass cheese separately.