Grilled Bratwurst with Wild Mushrooms Risotto

Grilled Bratwurst with Wild Mushroom Risotto

4-5 Bratwurst Sausages, grilled and sliced diagonally
Wild Mushroom Risotto:
8 cups chicken stock
1/2 pound thinly sliced assorted wild mushrooms such as shiitake, Portobello, oyster and chanterelles, stems
removed and caps cleaned
1/4 cup extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, minced
1 shallot, finely chopped
3 cups Arborio rice
2 tablespoons fresh thyme, finely chopped
1/2 cup Petite Sirah
Salt and pepper to taste

In a large skillet, heat the olive oil. Add the garlic and shallot and saute until softened. Add all of the fresh mushrooms and cook, stirring frequently, until softened. Add the thyme and about 1/2 cup of stock and cook until thickened, about 5 minutes. Using a slotted spoon, transfer the mushrooms to a bowl and set aside.

Add the rice to the same skillet. Stir over medium heat until each grain is translucent with a white dot in the center. Add the Petite Sirah and stir until completely absorbed. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful. Reserve 1/4 cup of the stock to add at the end.

When the rice is almost tender to the bite, but still slightly firm in the center and the mixture looks creamy, add the mushroom mixture and a ladleful of stock. Cook until the mushrooms are heated through and the rice is done, stirring frequently. The ideal cooking time for risotto is about 22 minutes. Remove from heat and stir in the butter and reserved 1/4 cup of stock. Season with salt and pepper and serve.

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