Mushroom Risotto With Italian Sausage Sauce - cooking recipe

Ingredients

ITALIAN SAUSAGE SAUCE
1/2 - 3/4 lb Italian sausage
1 small onion, thinly sliced
2 medium pear-shaped tomatoes, seeded and chopped
1/2 teaspoon dry basil
1/8 teaspoon salt
1 tablespoon tomato paste
1 cup dry white wine
FINISH WITH MUSHROOM RISOTTO
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
1 small onion, finely chopped
1/2 lb small mushroom, each quartered
1 small garlic clove (minced or pressed)
1/8 teaspoon white pepper
1 cup arborio rice (imported Italian rice) or 1 cup short-grain rice (pearl)
2 3/4 cups regular-strength chicken broth
1/4 cup dry white wine
1/2 cup whipping cream
1/2 cup freshly grated asiago cheese or 1/2 cup parmesan cheese
chopped parsley (optional)

Preparation

ITALIAN SAUSAGE SAUCE:
Remove casings from the sausage and crumble meat into a 10-inch frying pan.
Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm.
MUSHROOM RISOTTO:
Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes).
Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese.
Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.