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Mushroom Risotto Recipe

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This recipe for Mushroom Risotto, by , is from The Lane Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Renee Lane

Category:
Category:
 

Italian Sausage Sauce


Ingredients:  
Ingredients:  
2 Tbsp butter or margarine
2 Tbsp olive oil
1 small onion (or a portion of a larger onion to use in sauce)
lb small mushrooms, cut into quarters
1 sm clove of garlic, minced or pressed
⅛ tsp white pepper
1cup risotto or short grain rice
2 cup chicken broth
cup dry white wine
cup whipping cream
cup freshly grated Asiago or Parmesan cheese
Italian Sausage sauce (next recipe)

Directions:
Directions:
In heavy 2-quart pan, melt butter with olive oil over medium heat. Add onion and mushrooms; cook, stirring often, until onion is soft but not browned.
Stir in garlic, white pepper and rice. Cook, stirring, until rice looks opaque (about 2 min)

Stir in broth and wine, bring mixture to a boil. Adjust heat so rice boils gently and cook, uncovered, stirring occasionally, for 15 minutes (5 minutes longer at higher altitudes). Meanwhile prepare Italian Sausage Sauce.

Add cream to rice mixture, Cook until rice is just tender and most of the liquid has been absorbed (about 5 more minutes; rice should still be al dente without tasting starchy)
Stir in cup of grated cheese.

Spoon rice into a warm serving bowl and top with sauce. Sprinkle with chopped fresh parsley if desired and offer remaining cup cheese to add to taste.
 

Italian Sausage Sauce


Ingredients:  
Ingredients:  
1/2- 3/4 lb bulk Italian sausage
1 small onion, thinly sliced
2 medium roma tomatoes, chopped
1/2 tsp dry basil
1/8 tsp salt
1 Tbsp tomato paste
1 cup dry white wine

Directions:
Directions:
Crumble meat into a 10' frying pan, and add onion slices. Cook over medium-high heat, stirring until sausage is browned. Spoon off and discard most of the drippings.
Add to pan chopped tomatoes, basil, salt, tomato paste and 1 cup dry white wine. Bring to a boil, reduce heat and simmer gently, uncovered, stirring often, until sauce is thickened (about 10 minutes). Keep warm.

 

 

 

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