Wild Mushroom Risotto

Ingredients:

• 200g of mushrooms of your choice (that aren't the white button mushrooms)
• 227g of white button mushrooms (or cremini)
• 1.5L of your favorite broth (chicken or vegetable or a mix of both)
• 1 cup of shredded Parmesan cheese
• 350g spicy Italian sausage without the casing
• 1/2 cup of wine
• 1/2 bulb of minced garlic
• 3 garlic scapes cut like green onions
• 1 cup arborio rice
• 3/4 cup nutritional yeast
• 1 tablespoon butter
• Oil (just listen to your heart)
• Thyme
• Paprika
• Onion powder
• Chives
• Salt and pepper to taste

Steps :

1. Remove the sausage from the casing and cook in a pot or pan big enough to hold everything in the end. Once cooked, set aside.
2. Cook the fancy mushrooms with garlic scapes in the sausage fat and a bit more oil, add pepper, NO salt. Cook in batches so they get brown and not soggy.
3. Once cooked, set aside.
4. Add more oil to the pan and add the white button mushrooms with onion powder, smoked paprika, pepper, and the 1/2 bulb of minced garlic. Cook until golden or until fully cooked.
5. Add the butter and plenty of oil to cook the rice; once the butter is melted and hot, add the rice and cook until translucent.
6. Once the rice is translucent, add 1 cup of broth, the parmesan crust, and stir until all is absorbed, and repeat until the rice is fully cooked.
7. Add pepper, thyme, nutritional yeast, and adjust salt if needed.
8. Add back the cooked sausages and mushrooms, and add Parmesan if more is needed.
9. Serve and enjoy.

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