MUSHROOM RISOTTO WITH ITALIAN SAUSAGE SAUCE
Steps:
- Risotto: In heavy 2 Qt saucepan melt butter with olive oil over medium heat. Add mushrooms and onions, cook stirring often until onions are soft but not brown and liquid has evaporated. Stir in garlic, white pepper, and rice. Sausage Sauce: Crumble meat into a 10 inch skillet. Add diced onion. Place over medium high heat and cook, stirring until sausage is browned. Spoon off and discard fat. To pan, add tomato, basil, salt, paste and white wine. Bring to a boil; reduce head, and boil gently uncovered, stirring frequently, until sauce is thickened. To serve: place large scoop of risotto in a bowl and spread sauce over the top. Sprinkle with extra parmesan cheese if desired.
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