1/2 cup dried shitake or dried porcini mushrooms
1 cup boiling water
4 cups chicken broth
1 tablespoon olive oil
1 cup finely chopped onions
2 cloves garlic, minced
1 1/2 cups Arborio rice or short-grained rice
1 cup Chardonnay or other white wine
1 cup grated parmesan cheese
1/8 teaspoon black pepper
1 pound San Luis Chicken Mediterranean Sausage, cooked and sliced into 1/2 inch thick pieces.
Fresh Basil for garnish (optional)


Place the mushrooms in a bowl and pour the boiling water over them. Let them steep for 1/2 hour, then drain the mushrooms (reserving the liquid) and slice thinly. Set aside.

Combine the reserved mushroom liquid, two cups of water and 4 cups chicken broth in a saucepan and heat until warm (no need to boil).

Heat the olive oil in a large sauce pan over medium heat. Add the onions and garlic. Saute until the garlic turns a light brown and the onions are soft, about 3 minutes. Stir in the rice and saute for 4 minutes. Add the wine and stir until it is almost absorbed, about 1 minute. Add the broth mixture, 1/2 cup at a time, stirring often. Before adding new liquid make sure the previous 1/2 cup is almost absorbed. This process should take approximately 30 minutes. Remove from heat and stir in the cheese, pepper and sausage. Stir until heated through. Garnish with basil.

Serves 3-4

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