Ingredients
3 cans (14-1/2 ounces each) chicken broth1 pound bulk Italian sausage1/2 pound medium fresh mushrooms, quartered1 medium onion, finely chopped1 garlic clove, mincedDash saffron threads1 tablespoon butter1 tablespoon canola oil2 cups uncooked arborio rice1/2 cup grated Parmesan cheese1/2 cup heavy whipping cream
Preparation
In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm.
In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.
