Ingredients

• 6 cups stock (homemade preferable)
• 2 Tablespoons butter
• ½ cup onion, small dice
• 4 ounces of Italian sausage, crumbled
• ½ cup white wine
• 1 ounce dried porcini or shitake mushrooms, reconstituted and chopped
• 4 ounce cremini mushrooms, sliced
• 1 ½ cups Arborio rice
• 1 cup Parmesan cheese, freshly grated 
• 1 Tablespoon butter
• 2 Tablespoon fresh sage, minced

Instructions

In a saucepan, bring the stock to a low simmer and reduce heat to warm on a Wolf Burner.

Heat the butter in a heavy bottom pot over medium heat and add the onion. Sweat the onion for about 2 minutes or until it is just turning translucent.  

Add the sausage, crumbling it as it cooks, until it just starts to turn brown. Stir in the mushrooms and sauté for 2 - 3 minutes.

Move everything to the sides and add the rice, stirring to coat; cook for 1 minute more. Add the wine, deglaze, and let rice completely absorb the liquid.

Start adding the stock one ladle at a time while constantly stirring in a gentle figure 8 motion. Wait until almost all the liquid is absorbed before adding more liquid. 

Keep adding liquid and stirring until the rice is tender but still firm – about 20-23 minutes. Turn off the heat and add the ½ cup of cheese.

Add the butter and season to taste with salt and pepper. Stir in fresh sage and let sit covered for at least 2 minutes before serving.

Garnish with remaining cheese.