Risotto? On a weeknight? I was so intimidated by risotto until I made it. Its super easy, just takes some babysitting. But it is so worth it. You will definitely tone your arms in the process. Okay, my blurb is long enough. Let me know if you make it!
Italian Sausage and Mushroom Risotto
1 pound Italian sausage
1 tsp minced garlic
1/2 cup finely diced sweet onion
2 cups mushrooms
1 tbs butter
2 cups Arborio rice
8 cups chicken bone broth
1 tsp salt
1 cup shredded Parmesan cheese
White wine (optional)
On medium high heat, cook onions in butter. When they are translucent, add the garlic and sausage. Brown the meat, and add the mushrooms. To deglaze the pan, add 1/4 to 1/2 cup of white wine. This is optional. You can use some broth if you prefer, but the wine does had some dimension to the dish. Once the wine evaporates, add the rice to the pot. Brown the rice a little bit. Start adding the broth. Add one cup of broth at a time. This will take some time, but this is what makes risotto instead of just rice. You stir until all the broth is absorbed and then you add another cup. You will do this until you have added all 8 cups of broth. When all the broth is absorbed, the rice will be so creamy, and your arms will be tired. Add the parmesan at the this point and serve immediately.
Top with arugula, micro greens, or fresh parsley.