We made this the other night with fresh Hedgehog Mushrooms we bought at Frank's Produce and sausage and gorgonzola dolce from the store.

In a large saucepot, squeeze the sausage from its casing and brown the crumbled pieces. Set aside. In the same pot, sauté the shallots in the olive oil & butter until translucent. Add the rice and stir until all the rice is coated. Add the white wine and let it reduce. Add the chicken stock, 1/2 cup at a time, mixing well between additions. Just before you add the last 1/2 cup of stock, add the mushrooms and sausage. The rice should be neither crunchy nor mushy; cooking time is usually 20 minutes. When risotto is finished, add the gorgonzola and a healthy dose of Parmigiano-Reggiano.