Sausage And Mushroom Risotto - cooking recipe

Ingredients

4 cups chicken stock
2 tbsp olive oil
1 small onion, finely chopped
5 None Italian pork sausages, casings removed
4 oz shiitake or cremini mushrooms, sliced
1 3/4 cups arborio or carnaroli rice
1/2 cup dry white wine
1 cup frozen peas
1/2 cup grated Parmesan cheese
2 tbsp butter

Preparation

Bring chicken stock and 2 cups water to a simmer in a medium saucepan on medium heat.
Heat oil in a large heavy-bottomed saucepan on medium heat. Saute onion for 5 mins until soft. Add sausage meat and fry for 3 mins, stirring to break up any big lumps. Add mushrooms and cook, another 3 mins. Stir in rice and cook for 1 min until coated.
Stir in wine. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite). Add peas with last ladle of stock.
Remove from heat. Let stand, covered, 5 mins without stirring to absorb any remaining liquid. Fold in Parmesan cheese and butter. Season and serve immediately.