- 2 Tablespoons Extra Virgin olive oil
- 1 Tablespoon Butter
- 3/4 Cup Onion -- Chopped
- 3/4 teaspoon Garlic -- Minced
- 1/2 Cup Red bell pepper, chopped
- 3/4 Cup Dry Vermouth
- 8 ounces Portobello mushroom caps - gills removed -- diced
- 4 ounces Shiitake mushroom -- stems removed and diced
- 6 ounces Crimini Mushrooms -- diced
- 1 pound Italian sausage casing removed (sweet or spicy)
- 6 cups Chicken broth Low Sodium -- Heated
- 1/4 cup butter
- 2 cups Arborio rice
- 3/4 cup Asiago Cheese -- Shredded
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme leaves
Heat oil in a large skillet and sausage and cook until browning begins about 4 minutes, add 1 Tablespoon of butter followed by the mushroom, oregano and thyme saute until mushrooms have evaporated their liquid, deglaze the pan with half of the wine. Cook until evaporated, set to the side.
Melt the1/4 cup of butter in a large heavy bottomed pot. Add the onion, garlic and red pepper and saute until the onion is translucent, about 5 minutes. Add the rice and stir until coated with butter, about 2 - 3 minutes. The rice should have a white core with a clearer surrounding.
Add the remaining wine and cook until evaporated.
Add one cup of stock at a time stirring frequently and not adding additional stock until the last cup is absorbed. Add more stock one cup at a time following the previous technique. Continue to add stock and cook until the rice is cooked but firm. The whole rice process takes about 20 minutes. You may not need all of the stock to get the final texture. The rice should be firm but creamy.
Stir in the sausage and mushrooms followed by 1/2 cup of the cheese. Season to taste with salt & pepper.
Serve sprinkled with cheese on the top.