Friday recipe

Yes, I know it's Saturday- I'm a slacker. :) Here's this weekend's recipe.

Risotto with Mushrooms, Peas, and Sausage

Ingredients:

6 cups (48 oz.) meat stock
3 tbsp unsalted butter
1 tbsp olive oil
1 onion, finely chopped
1/2 lb. italian sausage, casings removed and meat chopped
1/2 lb. white mushrooms, sliced
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup peas (fresh or frozen)
Salt and pepper to taste
1/3 cup grated parmesan cheese

How To:

Pour the stock into a saucepan and bring barely to a simmer. In a large saucepan over medium heat, melt 2 tbsp of the butter with the olive oil. Add the onion and saute 5 minutes. Add the sausage and cooked about 5 minutes. Add the mushrooms and cook until wilted, about 2 minutes. Stir in the rice and cook until the kernels are hot and coated with oil, about 2 minutes. Add the wine and cook until liquid is absorbed. Add the stock 1/2 cup at a time- make sure the liquid has been absorbed before adding more. When the rice is about halfway cooked, add the peas, salt, and pepper. Cook for 20-25 minutes. Remove from the heat and stir in the remaining 1 tbsp butter and parmsan cheese.

*DO NOT try to be healthy and use brown rice- it does not cook the same! Also, use the salt sparingly, since the stock will most likely have loads of salt in it already.