Sausage and Mushroom Risotto with Truffle Oil Salsa

risotto

2 links hot Italian sausage

2 cups wild mushrooms of your choice

2 tbsp butter

1 cup asparagus, cooked al dente

1/2 c diced organic tomatoes

1 c arborio rice

4 cups chicken broth

2 cloves garlic, minced

1 onion, diced

1/4 c dry white wine

salt, pepper

2 tsp truffle oil

1 tsp lemon juice

1 tsp tarragon

1/4 c cream or half & half

1/4 cup shredded Parmesan cheese

Thinly sliced fresh basil ribbons

Warm the chicken broth on low on the stove. Brown sausage and set aside. Caramelize mushrooms in 1 tbsp butter until golden and set aside. Make tomato salsa by combining tomato, truffle oil, lemon juice, salt, pepper and tarragon. Let sit at room temperature while you cook. Dice the onion and mince the garlic and sauté on medium high until softened then add the rice and toast the rice for about 2-3 minutes. Add the wine and stir until the alcohol cooks off and the add 1 cup of warm chicken broth and stir the risotto constantly until there is only a small amount of liquid. Continue to add 1 cup of chicken broth in the same manner until about all the liquid is absorbed. Make sure your rice is not too al dente. Add the cream and the cheese when the rice is very close to being finished. Serve the risotto topped with the sausage and mushrooms and drizzle the salsa over the top. Add thinly sliced basil ribbons and a bit more Parmesan cheese to the top. Enjoy!

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