Sausage Mushroom Risotto

Ingredients:

• 7 C chicken broth
• 2 C water
• 1 T soy sauce
• 1 lb sausage (no casings)
• 2 T olive oil
• 2 T butter
• 1 onion
• 3 cloves garlic
• 1 lb cremini mushrooms
• 2 t thyme leaves
• 3/4 C white wine
• 2 1/2 C arborio rice
• 1/2 C parmesan cheese

Dice the onion, mince the garlic, and slice the mushrooms. Bring the broth, water, and soy sauce to a boil.

Brown and break up the sausage. Wipe out the pan and melt the butter with the olive oil over medium heat. Saute the onions until translucent, then add the garlic and saute until fragrant. Add the mushrooms and thyme, stir, and cook until the mushrooms have given up their juice and browned. Stir in the sausage and rice, deglaze the pan with the wine, and cook until the wine has evaporated. Add the broth and stir, then cook until creamy, stirring occasionally (this is a risotto, so you can also use the classic approach of adding the broth a bit at a time). Stir in the parmesan and serve.