Cara's holiday Risotto

Heat chicken broth in medium to large pot; bring to a boil and reduce heat. Keep hot. In a separate pot, melt the butter over medium-high heat. Cut open the sausage casings and break up sausage into small pieces with your fingers and add to the melted butter. Cook the sausage over medium-high heat until slightly browned, stirring occasionally. Be careful not to burn the sausage.

Add in the green onions and cook for 1 – 2 minutes; stirring constantly. Add the Carnaroli rice and stir around and around, mixing with the sausage and green onions. You want to slightly “toast” the rice, but not burn it. Keep stirring for a minute or two.

Deglaze the pot with Chardonnay. Keep stirring to incorporate that delicious caramelization at the bottom of the pot. Once the Chardonnay has almost all been absorbed, start adding the hot chicken broth, one ladle at a time. Add enough to cover the rice and then some.

Add in the sliced mushrooms and spinach leaves while continuing to add a ladle at a time of broth. At this point, you will add chicken broth only as needed because the rice will be absorbing the broth as it cooks. This process takes approximately 15 minutes. Risotto should be served al dente or to your desired texture as long as it is not overcooked and mushy.

Add Parmigiano Reggiano and secret ingredient: mascarpone. Taste again … may need to add more Parmigiano.
Ladle risotto onto plate or into bowls and sprinkle with a dusting of Parmigiano.
Enjoy with a hearty V. Sattui Chardonnay or lighter-bodied red or red blend