Brian's Favorite Risotto

I decided I ought to know how to make a risotto since they show up on Iron Chef practically every other episode and this year was the year that I finally got around to it. This recipe is so good I can't stop eating it, so be careful.

Ingredients:

• 1.5 c arborio rice (yes it must be arborio, they usually sell it in plastic jars)
• 4-6 hot Italian sausages
• 4-6 cups chicken broth
• 1/4 c white wine or vermouth
• 4-6 cloves garlic (I like more)
• 1 medium onion
• other vegetables (I usually pick two of the following: sliced fresh mushrooms, spinach, bell pepper, eggplant, but that's just what I've used so far)
• 1/3 c parmesean cheese

Directions:

1. Put the broth in a pot, turn the heat on low. Continue on to step 2 but when it boils, reduce it to a simmer.
2. Chop the garlic and vegetables and toss them into a large frying pan with a little bit of olive oil over high heat.
3. Once the veggies start to cook, add the sausage (this is the fun part) If you bought bulk sausage, break it up into little bits. If you bought sausage-y sausages, squeeze the meat out of the casing and break into little bits. I put the casing in because I like eating them, but most people don't like them so you may wish to keep track of them and separate them out.
4. When the sausage is cooked on the outside, add the rice and stir.
5. Add the wine/vermouth and stir.
6. Add 1/2 cup of (hot!) chicken broth.
7. Stir.
8. When the broth evaporates, add another half cup.
9. Stir.
10. Repeat the last few steps until the rice is tender.
11. Remove from heat, add cheese, and stir.

I've forgotten cheese on this a couple of times. It's easy to do. Without cheese it tastes really good. With the cheese it's really really hard to stop eating.

This recipe makes a large frying pan full, which ought to be enough for at least 5 people in theory but can easily be consumed by two.