Ingredients

1 1/2 lbs sausage

5 oz dried porcini mushrooms, reconstituted, cut into large pieces

1/2 cup olive oil

1 cup finely chopped onion

2 cloves garlic, crushed

1 sprig rosemary

4 bay leaves

11/4 lbs Arborio rice, picked clean, but not washed

1 quart chicken broth, warmed

1 1/2 cups fresh peas

2 cups white wine, warmed

Salt

Freshly ground black pepper

1 cup grated Parmesan cheese

Difficulty: 3 | Serves: 4

Directions:

1. Sauté sausage to render fat, drain on paper towels.

2. Reconstitute porcini’ soak porcini in 1 quart of hot water for 6 minutes. Squeeze excess water.

3. Heat oil, sauté onion, garlic, rosemary and bay leaves, until onion is golden. Remove garlic, rosemary sprig, and bay leaves, add rice and 2 cups broth, Stir thoroughly, Add sausage.

4. 10 minutes later, add porcini and peas. Keep adding broth and wine, add salt, if needed.

5. After 10 minutes, add cheese, remove from heat, let rest, covered, 2 minutes, Serve.

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