Sausage with Wild Rice & Mushrooms

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

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.