I personally think Risotto is an easy dish to make. I watch a lot of cooking competition shows and I am always baffled as to why chefs say risotto is tricky. I think it is simple as long as you follow two main rules. #1 only add hot liquid. #2 don't walk away from the pan. You need to stir almost constantly and walking away for even a few minutes can end in tragedy. I read this years ago and because I have stuck to it, every single one of my risotto's have turned out great.
This dish reheats wonderfully and is a stick to your ribs comfort food. Perfect for my sick boy. If you are going for a healthier option, use italian chicken sausage. Sprouts carries a great one. If not, regular italian sausage works fine.
Italian Sausage and Mushroom Risotto
adapted from Daily Unadventures in cooking
1 teaspoon olive oil
1 lb italian sausage
1 cup roughly chopped baby bella mushrooms
1/2 onion diced
1 TBSP water
1 cup arborio rice
1/4 cup white wine
4 cups chicken stock
1 TBSP dijon Mustard
1 tablespoon cold butter
1/4 cup freshly grated Parmaggiano Reggiano
A handful flatleaf parsley, finely chopped