Risotto: Baked Sausage Mushroom

• servings: 8

Ingredients

oil

2 small yellow onion, chopped

8 cups (40 ounces) chicken broth, divided into 6 cups and 2 cups

2 cups arborio rice

2 lbs sliced brown mushrooms

12 (or so...eyeball is fine) chicken sausages... or sausage of preference

2 cup freshly grated Parmesan cheese

1 cup dry white wine

Freshly ground black pepper, to taste

salt... only if you're using a broth with no salt... unlikely

Directions

In advance: ( I often will cook sausages/mushrooms/onions in a hot oven 410F in a roasting tin (or top right aga oven). OR Warm 2 tablespoons olive oil and cook in a large skillet. (Nb it's faster/easier using the oven)

Chop up or take Sausage out of their casing

Cook mushrooms until juicy

Cook sausage meat and set aside.

Cook onions as dark as you like and set aside.

Set oven to 350°F or use bottom middle aga oven

Heat 1 tablespoonish olive oil in a large oven proof pot, over hot heat until shimmering.

Add rice and stir coating rice with the oil until all is covered and shiny. Add wine and stir until wine is absorbed.

Add the 6 cups broth, cover, and bring to a boil over medium-high heat. Stir in the rice and bring back to a boil.

Once back on the boil, put the lid on the pot and bake in bottom middle aga oven (or 350 ish°) until rice is tender and cooked through, about 65 to 70 minutes but check after an hour and give it a stir, every oven is different.

Remove the pot from the oven. Pour in the remaining 2 cups of hot broth (the last few times I made this I didn't need the extra broth), add the Parmesan, cooked sausage, mushrooms and onions. Give it all a stir Season to taste.

Notes

Sometimes I will roast the meat and veg a day in advance... especially if I'm already using the ovens