>> source: Sausage and Porcini Mushroom Risotto
Add @extra virgin olive oil{3%tbsp} to a large #sauté pan{} over medium high heat, then add the @onion{1%large}. Cook until onion is translucent, but don't let it brown. In another small #pan{}, saute the @mushrooms{1%cup} in some @oil{}, set aside.
Push onion to one side of saute pan, and add @Italian sausage{4%links} (make sure casings have been removed).
Stir the onions, then start breaking sausage into smaller pieces using a flat, wooden #spatula{}.
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.
In same pan, add @extra virgin olive oil{1%tbsp} (heat should still be medium high), then add @rice{1%cup}. Stir constantly (add a little more oil if rice is too dry or sticks) and cook for ~{1%minute}.
Add @white wine{1/2%cup} and stir constantly until it evaporates.
Start adding about ½ cup of hot @beef stock{3%cups} (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.
Continue adding the stock to the rice, always stirring. The rice will continue to grow as you add the water.
Once all the water has been added, return the other ingredients to the pan.
Stir thoroughly and continue to cook until the rice is al dente. It should take no longer than ~{20%minutes} to cook risotto; 18 minutes is usually perfect.
At this point, the rice should be ready. Remove from heat and add the @butter{2%tbsp}. This is the "mantecatura" of the risotto, which essentially is the final step to make the risotto creamy.
Add the @Parmigiano Reggiano cheese{1/2%cup} and stir until the butter and cheese are no longer visible and the rice is creamy. Add @sea salt{1/8%tsp} and @black pepper{1/8%tsp}, and adjust as needed. Garnish with @fresh parsley{1%tsp}. Serve hot.