Mushroom Risotto and Air fried Sausage | Shiela Piet

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today we are making a rich and flavorful 
mushroom and sausage risotto with a zesty twist of lemon start by preparing 
the onions mushrooms and garlic while slicing the ingredients I am also boiling the 
vegetable stock that I will be using for the risotto in a large pan heat 1 tbsp of olive oil and 2 tbsp of butter over medium 
heat saute the onions and garlic until soft add one cup of arborio rice and toast it for about 2 minutes you will notice 
that the edges become slightly translucent next stir in your 
sliced mushrooms let them cook with the rice for a few minutes until 
they start to soften and release their juices time for the wine pour in 1/4 cup 
of dry white wine and hey no judgment if a little splash goes into your mouth too 
chef’s privilege right at this stage add  a pinch of thyme and rosemary just enough 
to make your kitchen smell like a forest in autumn once the wine is absorbed start adding 
warm vegetable stock one ladle at a time stir often let it absorb and repeat this process 
this is where the risoto turns into creamy and rich this slow process should take about 20 to 25 minutes when the rice is al dente and the 
texture is creamy add the grated Parmesan cheese to taste a fresh squeeze of lemon juice 
for brightness and season it with salt and pepper served hot topped with extra parmesan 
fresh herbs and air-fried sausage on the side it’s rich hearty and full of 
comforting flavor just the way I like it