1. ITALIAN SAUSAGE SAUCE: 2. Remove casings from the sausage and crumble meat into a 10-inch frying pan. 3. Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat. 4. Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes). Keep warm. 5. MUSHROOM RISOTTO: 6. Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes). 7. Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes. 8. Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy). Stir in 1/4 cup of the cheese. 9. Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste. ---------------------------------------------------------------------------
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Ingredients
