Risotto with porcini mushrooms and sausage

Ingredients for 4 people:

-300g(10.58 oz) of rice

-400g(14.11 oz) of sausage

-100g(3.52 oz) of dried porcini mushrooms

-300g(10.58 oz) of fresh mushrooms cut into slices

-400g(14.11 oz) of broth

-200g(7.05 oz) of parmiggiano reggiano cheese

-1 onion

-salt, pepper

Preparation:

1) Soak the dried mushrooms at least 1 hour before cooking them.

2) Cut an onion and fry it.

3) Crumble the sausage over the onion in the pan. Cook and stir occasionally.

4) In another pan, place the butter and the sliced ​​mushrooms and the porcini mushrooms after having drained them.

5) After 10 minutes of cooking the sausage, add the rice and broth, salt and pepper. Mix and cook without lid.

6) Turn off the heat where the pan with the mushrooms is.

7) When the rice is cooked and all the broth has evaporated, add the cooked mushrooms and the parmiggiano reggiano cheese. Mix everything and cook for another 2 minutes.

Buon appetito!!