5 cups chicken broth
2 tablespoons butter
8 oz ground Italian sausage
1 small onion, finely diced
1 cup chopped red bell pepper
4 oz white button mushrooms, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup Arborio rice
3/4 cup dry white wine
1/2 cup grated Parmesan cheese
1 tablespoon chopped Italian parsley (I forgot to use this)
In a medium saucepan, bring the chicken broth to a simmer. Cover and keep warm on low heat until ready to use later
In a large and heavy saute pan, melt the butter over medium heat. Add the sausage and crumble while sauteing until golden brown, about 5-7 minutes. Add the onion, bell pepper and mushrooms and saute until tender, about 8 minutes. Remember to scrape the browned bits from the bottom of the pan. There is great flavor in that stuff. Season with salt and pepper (eyeball it)
Add the rice and stir in the pan to coat. Add the wine and simmer until the wine has almost evaporated, approximately 1 minute.
Add 1/2 cup simmering broth and stir until almost fully absorbed, about 2 minutes. Continue cooking the rice over medium-low heat, adding the broth 1/2 cup at a time, stirring constantly, allowing each addition of the broth to absorb before adding the next. Continue this until the rice is tender, but still firm to the bite. The mixture should be creamy. This process will take approximately 25-30 minutes. Remove from heat.
Stir in 3/4 cup of the Parmesan cheese and incorporate well. Sprinkle with parsley and remaining Parmesan cheese. Serve immediately.