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+---
+title: italian sausage and mushroom risotto
+---
+
+* 2 tbsp olive oil
+* 1 lb italian sweet sausage, removed from casings, crumbled
+* 0.5 lb portobello mushrooms, stemmed, dark gills scraped out, caps diced
+* 10 oz fresh shiitake mushrooms, stemmed, diced
+* 1 tsp chopped fresh oregano
+* 1 tsp chopped fresh thyme
+* 1.5 cups Madeira
+* 6 cups chicken stock
+* 0.5 cups butter
+* 1 large onion, chopped
+* 4 garlic cloves, minced
+* 2 cups arborio rice
+* 0.5 cups asiago or parmesan cheese
+
+Heat olive oil in a large skillet over medium-high heat. Sprinkle a little salt
+on the pan to prevent sticking. Add the sausage. Allow to brown on one side
+before stirring it to cook the other side. Add the mushrooms, thyme, and
+oregano, and cook until the mushrooms are tender (about 10 minutes). Add 0.5
+cups of the Madeira, and scrape to deglaze the pan (about 1 minute). Set this
+aside.
+
+Heat the chicken stock in a large saucepan until it is steamy or simmering, and
+keep warm over low heat. Melt butter in another large saucepan over medium-high
+heat. Add onion and garlic and cook until the onion is translucent (about 5
+minutes). Add the rice and stir for two minutes. Add the rest of the Madeira.
+Cook, stirring constantly(!) until the Madeira has been absorbed (about 2
+minutes). Ladle enough of the chicken stock to just cover the rice, simmer
+until almost absorbed (about three minutes), and repeat until the rice is
+tender but firm (about 20-25 minutes).
+
+Stir in the sausage mixture, and season to taste with salt and pepper. Transfer
+to serving bowl and sprinkle with cheese.
+
+(source: http://www.simplyrecipes.com/recipes/italian_sausage_and_mushroom_risotto/)