Mushroom and Bear Sausage Risotto

Ingredients:


1/2 lb black bear sausage
8-10 Asparagus stalks
1 cup arborio rice
2 cups stock (chicken, or game)
1/4 cup grated parmesan cheese
1/2 cup sliced mushrooms
1/4 white wine
2 tbs butter

Salt and pepper to taste









In a medium skillet, cook the bear sausage until brown and crispy, rendering out the fat and flavor to build your risotto on.   Remove cooked sausage and set aside.  Add 2 tbs of butter and add rice.   As the rice cooks, make sure each grain gets coated with the rendered bear fat and butter.   Slightly brown the rice, careful not to let it fry in the pan.  Deglaze with white wine.  Then start stirring and slowly adding stock, allowing the rice to absorb the liquid before adding more stock.

In a separate pan, saute mushrooms and asparagus.

Continue to stir the risotto until it has absorbed all the stock.  It will slowly release its starch creating a creamy consistency.  Return bear sausage back to the risotto, along with the mushrooms and asparagus. Finish with parmesan cheese, and salt and pepper.