1.Add 3 tbsp extra virgin olive oil to a large sauté pan over medium high heat, then add the 1 large onion. Cook until onion is translucent, but don't let it brown. In another small pan, saute the 1 cup mushrooms in some oil, set aside.
2.Push onion to one side of saute pan, and add 4 links Italian sausage (make sure casings have been removed).
3.Stir the onions, then start breaking sausage into smaller pieces using a flat, wooden spatula.
4.Once sausage is broken up, mix onions and sausage together until sausage is fully cooked and starts to brown. Remove from pan and set aside with the mushrooms.
5.In same pan, add 1 tbsp extra virgin olive oil (heat should still be medium high), then add 1 cup rice. Stir constantly (add a little more oil if rice is too dry or sticks) and cook for .
6.Add 0.5 cup white wine and stir constantly until it evaporates.
7.Start adding about ½ cup of hot 3 cups beef stock (or 1 cube of boullion in the 3 cups of water) at a time, stirring so the rice doesn't stick and until it is absorbed.
8.Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
9.Once all the water has been added, return the other ingredients to the pan.
10.Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than to cook risotto; 18 minutes is usually perfect.
11.At this point, the rice should be ready. Remove from heat and add the 2 tbsp butter. This is the "mantecatura" of the risotto, which essentially is the final step to make the risotto creamy.
12.Add the 0.5 cup Parmigiano Reggiano cheese and stir until the butter and cheese are no longer visible and the rice is creamy. Add 0.125 tsp sea salt and 0.125 tsp black pepper, and adjust as needed. Garnish with 1 tsp fresh parsley. Serve hot.