Wild Mushroom Risotto

I decided to try a variety box of mushrooms this week and it inspired me to so a wild mushroom and sausage risotto and it was amazing.

Ingredients:

• 200g of mushrooms of your choice ( that aren't the white buttons

• 227g of white buttons mushroom (or cremini)

• 1.5L of your favorite broth (chicken or vegetable or a mix of both)

• 4 piece of parmesan crust or 1 cup of shredded Parmesan.

• 350g spicy Italian sausage without the casing

• 1/2 cup of wine, (i didn't have any so i did a mix of 1/8 cup of apple cider vinegar, 1/8 cup of red wine vinegar and a tablespoon of maple syrup)

• 1/2 bulb of minced garlic

• 3 garlic scapes cut like green onions

• 1 cup arborio rice

• 3/4 cup nutritional yeast

• 1 tbs butter

• Oil (idk listen you your heart)

• Thym

• Paprika

• Onion powder

• Chives

• Salt pepper to taste

Steps

1. Remove the sausage from the cassin and cook in a pot or pan big enough to have everything in the end. Once cooked reserve.

2. Cook the fancy mushroom with garlic scapes in the sausage fat and a bit more oil, add pepper NO salt. Cool in batches so they get brown and not soggy.

3. Once cooked reserve.

4. Add more oil in the pan and add the white button mushroom with onion powder, smoked paprika, pepper and the 1/2 bulb of minced garlic. Cook until golden or until fully cooked.

5. Add the butter and plenty of oil to cook the rice, once the butter is melted and hot add the rice and cook until translucent.

6. Once the rice is translucent add 1 cup of broth, the parmesan crust and stir until all absorbed and repeat until the rice is fully cooked.

7. Add pepper, thym, nutritional yeast and adjust salt if needed.

8. Add back the cooked sausages, and mushroom, and add Parmesan if more is needed.

9. Serve and enjoy.