Ingredients:

  • 7 cups low-sodium chicken or turkey broth
  • 2 – 3 cups boiling water
  • 1 tablespoon soy sauce
  • 3 uncooked sausage links, filling removed from the casing
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 pound cremini mushrooms, cleaned and thickly sliced
  • 2 teaspoons fresh thyme leaves
  • 3/4 cup dry white wine
  • 2 1/2 cups Arborio rice
  • 1/2 cup finely grated Parmesan cheese, plus more for topping
  • Salt and freshly cracked pepper to taste
  • Chopped chives for topping

Instructions:

  1. In a medium saucepan over low heat, combine low-sodium chicken or turkey broth, boiling water, and soy sauce. Bring this mixture to a simmer.
  2. In a medium skillet over medium heat, cook the sausage until browned and cooked through.
  3. In a large saucepan over medium heat, melt together the butter and olive oil. Add diced onion; sauté until softened (about 5–7 minutes). Stir in minced garlic; cook for an additional 2 minutes. Add sliced mushrooms and fresh thyme; stir well to coat. Allow mushrooms to cook down (about 8 minutes), stirring occasionally until they release their liquid and brown.
  4. Add the cooked sausage and Arborio rice. Stir everything together thoroughly.
  5. Pour in dry white wine. Stir quickly while scraping up any bits stuck to the bottom of the pan. Allow wine to cook off before adding more liquid.
  6. Ladle in about½ to1cupof your simmering broth mixture at a time into therice mixture while stirring frequently until all liquid is absorbed before adding more.
  7. Continue this process for approximately30minutes or untilrice is tender creamy but not mushy—you may not need all of yourbroth!
  8. Once risotto is creamy: Stir in grated Parmesan cheese. Taste test for seasoning; add salt and freshly cracked pepper as needed.
  9. Serve immediately topped with additional Parmesan cheeseand chopped chives.