Saffron Risotto with Porcini Mushrooms and Sausage

Ingredients

• 2 medium shallots, finely diced
• 1 pound Italian pork fennel sausage, casings removed
• 1 ounce dried porcini mushrooms, reconstituted in warm water and roughly chopped
• 1 cup Aborio rice
• 1/2 cup dry white wine
• 4 cups warmed chicken stock
• A large pinch of saffron
• Freshly grated parmesan (for garnish)
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 tablespoon butter

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