Mushroom Risotto with Grilled Sausage

Mushroom Risotto with Grilled Sausage

Ingredients:
1 cup aborio rice
1 package dried porcini mushrooms
1 package baby portobello mushrooms
1 package sliced white mushrooms
1/4 cup garlic, chopped
1/4 cup shallots, chopped
6 links sausage
1 quart beef stock, hot
1 stick butter
1 bottle porcini oil
1/4 lb Parmesan, grated
salt, pepper to taste
Procedure:

In a stock pot of boiling water, add the dried porcini mushrooms and allow to simmer 30-40 minutes. Add the beef base to taste. Place the sausage on a sheet pan and bake at 350° until golden brown. Remove and sliced the sausage into 1/4 inch thick circles and hold aside. In a large saute pan, add the butter, garlic, shallots, and mushrooms, and saute until translucent. Add the dry rice and mix. Begin adding the beef stock, ladle at a time. Continue until the rice is tender. Add the sausage, salt, pepper, and Parmesan. Serve hot.