Smoked Sausage and Mushroom Risotto Recipe

In a saucepan, heat chicken broth over medium-low heat.

In a large pan, heat olive oil and butter over medium heat. Add onion and garlic, cook until softened.

Add arborio rice and stir to coat with oil/butter mixture.

Pour in white wine and simmer until it is fully absorbed by the rice.

Begin adding warm chicken broth gradually, stirring constantly and allowing each addition to be absorbed before adding more.

Cook sliced smoked sausage in a separate pan until browned. Add mushrooms and cook until softened.

Once the rice is fully cooked, remove from heat and stir in smoked sausage and mushrooms.

Add parmesan cheese and salt/pepper to taste. Serve hot.