Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)

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(2) Course Main Dishes

Ingredients in this Recipe

1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 cup dry white wine
1/2 cup shelled peas (fresh or frozen)
1/2 lb. Italian pork sausages, casings removed and meat chopped
1/2 lb. white button mushrooms, brushed clean and sliced
1/3 cup grated Parmigiano Reggiano cheese
2 cups medium grain rice, such as Arborio, Vialone Nano or Carnaroli
3 Tbs. unsalted butter
6 cups low sodium chicken stock
Salt and freshly ground pepper, to taste

Recipe Preparation

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