A creamy, traditional Italian sausage and mushroom risotto with red wine. The perfect comfort food.
Author: Lucy Brewer
1 1/2lbs.sweet Italian sausageremoved from casing and crumbled
1cupchopped fresh mushrooms
3/4cupdry red wine
1quartchicken stockplus additional if needed
2 1/2cupsextra long grain rice
Salt and pepper to taste
Heat olive oil and butter in a large Dutch oven. Add onions and garlic and saute for about 8 minutes. Add sausage. Break up with spoon if needed. Add the rest of the ingredients. Bring to a boil, then simmer, stirring frequently, until rice is cooked and creamy.
If rice becomes too thick, add water in 1/2 cup increments and/or additional chicken stock.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.