6 large fresh lamb sausages
Water, for boiling
1 tablespoon canola oil
Fresh rosemary sprigs
4 large Yukon Gold or russet potatoes, diced in 1/2-inch cubes (about 2 pounds)
3 tablespoons extra-virgin olive oil, plus more as needed
1 large shallot, minced finely
3 cups stock (chicken, vegetable, mushroom or water)
6 large fresh mushrooms (like King Eringi or Shitake), sliced thinly
Kosher salt and freshly ground black pepper
1 cup loosely packed, freshly grated Parmigiano cheese
2 to 4 tablespoons butter
Baby arugula or baby spinach, for garnish
Unlike the traditional risotto, the stock can be warm or cold, it won't matter.
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