Ingredients
½ stick butter
4 T olive oil
1 onion, chopped
4 garlic cloves, minced
1 pound Italian sausage removed from casing
1 ounce dried porcini mushrooms soaked in hot water, drained and chopped
1 small can tomato sauce
1 pound Arborio rice
2 boxes low sodium chicken broth
Salt and pepper to taste
¼ t freshly grated nutmeg
Pecorino romano
Preparation
Melt butter with 2 T olive oil in 8 quart pot over medium heat. Add onions and garlic. Saute until translucent and soft but not brown, about 10 minutes. Remove onions and garlic from pot and set aside. Crumble sausage into pan and cook until brown. Add mushrooms, tomato sauce and one can water. Simmer for 15 minutes. Remove from pan and set aside. Heat broth in another pot and keep warm. Head 2 T olive oil in the 8 quart pot and add rice. Stir rice over medium heat 5 minutes. Add sausage/sauce/mushroom mixture to rice along with the nutmeg. Add warmed broth one ladle at a time, stirring the rice continuously. Do not add more broth until the rice has absorbed the broth in the pan. Continue stirring and adding broth until the rice is cooked al dente. Season with salt and pepper. Serve immediately with cheese.
