Italian Sausage and Mushroom Risotto

Italian Sausage and Mushroom Risotto
Adapted from Epicurious

2 T. olive oil
1-1.25 lbs. sweet Italian sausage, casings removed, and crumbled
1/2 lb. portobello mushrooms, stemmed, gills removed, and diced
12 oz. shiitake mushrooms, stemmed, and cut into 1/4-inch slices
1/2 t. dried thyme
1/4 t. red pepper flakes
1.5 T. chopped fresh oregano
1 1/2 c. white wine
6 c. low-salt chicken broth
1 large onion, chopped
4 garlic cloves, minced
2 c. arborio rice
1 c. grated Pecorino Romano
2 T. finely chopped chives

Pour the chicken broth into a saucepan and warm over very low heat.

Meanwhile, heat oil in a large Dutch oven or saucepan until shimmering. Add sausage and cook, stirring occasionally and breaking up the large chucks, until browned, 3-5 minutes. Add mushrooms, thyme, red pepper flakes, and 1 T. oregano, and cook, stirring occasionally, until mushrooms are tender, about 10 minutes. Add 1/2 c. white wine, boil until it is almost all absorbed, 1-2 minutes. Use a slotted spoon to transfer the sausage and mushroom mixture to a bowl, set aside.

Pour off all but 2 T. fat and return the pan to the stove. Add onion and garlic and cook, stirring occasionally, until onion softens and begins to brown, about 5 minutes. Add rice and stir continuously for 2 minutes. Add the remaining 1 c. wine, simmer until absorbed, 2-3 minutes. Add 1 c. hot chicken broth and stir to combine. Simmer until almost all absorbed, stirring frequently. Repeat adding cups of hot broth and simmering until absorbed until rice is tender, about 30 minutes. Remove from heat. Stir in sausage mixture and grated cheese.

Serve with chopped chives and oregano sprinkled on top.