In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Tip: Stir occasionally to prevent the onion from browning.

Add the Italian sausage to the pan. Use a wooden spatula to break it up into bite-sized pieces. Cook until browned and fully cooked through.

Tip: Don’t rush this step; letting it brown adds depth to the flavor.

Stir in the sliced mushrooms and garlic, cooking until the mushrooms are tender and have released their juices, about 4-5 minutes.

Tip: If you love umami, adding a splash of soy sauce or Worcestershire sauce can enhance the mushroom flavor.

Add the arborio rice to the pan, stirring to coat it in the mixture. Toast the rice for about 2 minutes until it’s slightly translucent.

Slowly pour in the dry white wine, stirring constantly until it’s mostly absorbed. The alcohol will evaporate, leaving a lovely acidity behind.

Begin adding the warmed chicken broth one ladle at a time, stirring frequently. Wait for the rice to absorb most of the liquid before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.

Tip: Be patient—it’s the constant stirring that creates that signature risotto creaminess.

Once the risotto is perfectly cooked, remove the pan from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.

Tip: Taste and adjust seasoning as needed; a hint of nutmeg can add a wonderful warmth.

Spoon the risotto into bowls, garnish with fresh parsley and additional Parmesan. Dive in and relish those rich flavors and creamy decadence.