Sausage and Mushroom Risotto **Revised, I skipped a step!

I love love love Risotto. When the original Spazzo's used to be in Bellevue I adored a mushroom risotto they had and was so sad when they changed their menu. I am always on the look out for a good risotto recipe and have made a few that were just so so. But this one is in the running with Spazzo's. It is AMAZING. Kevin & I both were in heaven with it. Savory, flavorful, delicious. I did use parmesan cheese which I think made it extra good, but I think it would still be very enjoyable without the cheese. 

**I don't tolerate all cheeses that well but I've found that if I buy the block of pure parmesan cheese and grate it myself it doesn't bother me much. I think all the additives in the shredded kind are 1/2 the problem for me. 

I found this recipe in the February issue of All You magazine and I didn't even need to make any changes to make it gluten free, yay!

Ingredients: (serves 4)

• 1 lb italian sausage (make sure it is gluten free)
• olive oil
• 1 onion, chopped
• salt & pepper
• 1/2 cup dry white wine
• 8 oz sliced cremini or button mushrooms
• 1 1/2 cup arborio rice
• 4 1/2 cups chicken broth (make sure it's gluten free)
• 1/2 cup grated parmesan cheese

Directions: 

1. Preheat oven to 325 degrees. 
2. Cook sausage over medium heat until browned, stir to break up into small chunks. Remove from pan and drain fat. Set aside. 
3. Add 2 tsp olive oil and saute onions & mushrooms. Season with salt & pepper. Cook until onion is soft and mushrooms are cooked through, about 8-10 min. 
4. Pour in wine and cook until reduced by 1/2. 
5. Stir in rice and cook for 3 minutes. 
6. Pour in 3 cups chicken broth and stir well. 
7. Pour into baking dish with lid and bake at 325 for 20 minutes.
8. Add the sausage stir in the parmesan cheese (if using) and pour the remaining broth over the top. 
9. Cover and bake until rice is tender, about 30 minutes. 
10. Let stand for 5 minutes before serving. 
11. Enjoy!