Ingredients
4 tbsp. unsalted butter
3 tbsp. extra-virgin olive oil
1 medium onion, peeled & finely chopped
3/4 lb. Villa Roma Italian Sausage (chicken or pork), sliced
8 oz. fresh wild mushrooms, stems removed and sliced
4 garlic cloves, peeled and minced
1/2 cup chopped fresh basil
2 cups Arborio rice
1/2 cup light red wine
5 c. chicken broth (low salt)
3/4 cup grated parmesan cheese
Preparation
Heat 2 tablespoons butter in a skillet over moderate heat. When it begins to foam, add the mushrooms and continue cooking for 3 - 5 minutes, until they are soft. Add the red wine and boil until the liquid is almost evaporated. Heat the remaining butter and oil in a heavy 4-qt. saucepan. Add the onion and garlic and sauté for 1 - 2 minutes. Add sausage, stirring until it loses its pink color. Add the rice and stir. After approximately 20 minutes, add the broth and the mushrooms, parmesan and basil. Serve immediately. Serves 4 to 6.
