Risotto with Sausage, Mushrooms, and Tomatoes

Hardware

Ingredients

2 Tblsp   olive oil
½ lb   hot Italian sausage, sliced
½ med   onion, minced
8 cloves   garlic, minced
½ lb   mushrooms, sliced
2 sm   tomatoes, peeled and chopped

Procedure

  1. Heat the oil.

  2. Add the sausage and cook until done.

  3. Remove the sausage to a plate and keep warm.

  4. Cook the onions and garlic for one to two minutes, until the onions are soft, but not brown. (You may need to add more oil, but there should be plenty of grease from the sausage.)

  5. Meanwhile, remove the casings from the sausage and cut the slices in half; return to the mixture as soon as this is done.

  6. Add the tomatoes and mushrooms.

  7. Simmer, cooking the mushrooms in the liquid from the tomatoes, until the mushrooms are soft.

  8. Prepare the "plain" risotto.

  9. Stir the condimenti into the risotto and serve immediately.

Notes

If you chose to remove the seeds from the tomatoes, you may need to cook the mushrooms a bit before adding the tomatoes; you may want to hold off putting the sausage back as well.

This would also be good with peas as an additional ingredient; add them to the condimenti for the last few minutes of cooking.

Rating

Difficulty: Moderate.

Precision: 2.

Time: About one hour.

Source

(from my own foolin' around)

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