Sausage with Wild Rice & Mushrooms

mushroom-and-rice

  • 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

Heat 2 tablespoons butter in a skillet over moderate heat. When it begins to foam, add the mushrooms and continue cooking for 3 Р5 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 saut̩ for 1 Р2 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.

Newsletter Sign Up