Preparation of Mushroom and Sausage Risotto

• Clean the mushrooms with a damp paper towel, remove the roots and soil residues, and slice them.
  Peel the garlic cloves.
  In a large pan, heat some extra virgin olive oil and sauté the garlic cloves, then remove them and add the mushrooms.

• Stir to flavor them and cook for about ten minutes, adjusting the salt halfway through.
  Set aside one-third of the mushrooms and blend the rest with a ladle of vegetable broth until creamy.
  Chop the onion.
  Remove the casing from the sausage and crumble it.

• In a large pot, heat a few tablespoons of extra virgin olive oil, add the onion and let it sauté for five minutes.
  Add the crumbled sausage and brown it on all sides for five minutes, then add the rice, let it toast for a few minutes and deglaze with the white wine.

• When the alcohol has evaporated, add the vegetable broth little by little to cook the rice according to the time indicated on the package, adding the mushrooms and mushroom cream halfway through the rice’s cooking time.
  When the rice is cooked, stir in some butter and grated cheese.
  Serve immediately, hot, your mushroom and sausage risotto with some chopped parsley.

  Chez Bibia