http://joythebaker.com/2015/01/sausage-mushroom-risotto/
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 fresh cracked place pepper to taste
chopped chives, for topping
Instructions
In a medium saucepan over low heat, stir together chicken or turkey broth, water, and soy sauce. Bring to a simmer.
Cook sausage in a medium skillet until cooked through and browned.
In a large saucepan over medium heat, melt the butter and olive oil together. Add the onion and saute until softened and translucent, about 5 to 7 minutes. Add the garlic and saute for 2 minutes more. Stirring often.
Add the mushrooms and thyme and stir to coat the mushroom in the fat. Allow the mushrooms to cook down, release their liquid, and brown, about 8 minutes. Stir occasionally.
Add the sausage and rice, stir.
Add the wine and stir quickly, scraping the bottom of the pan to bring up all of the flavorful brown bits. Allow the wine to cook off and absorb into the rice.
Ladle the simmering broth mixture into the mushroom, sausage, and rice mixture. About 1/2 to 1 cup at a time. Stir frequently and allow all of the liquid to absorb before ladling in more liquid.
Continue ladling the broth in until the rice becomes tender, soft and creamy, about 30 minutes.
You may not need all of the liquid, but it's nice to have.
Once the rice is creamy and tender, stir in the cheese.
Taste and season with salt and pepper.
http://joythebaker.com/2012/03/baked-lemon-risotto/