- – In a medium saucepan, bring broth to a gentle simmer to keep warm.
- – In a large, deep skillet or Dutch oven, melt butter over medium-low heat. Sauté mushrooms, shallot, and salt until mushrooms have released and reabsorbed their liquid, about 10-12 minutes. Stir in rice and cook for 2 minutes.
- – Increase heat to medium-high, and add wine. Simmer until all liquid has absorbed, about 1-2 minutes, then stir in sausage.
- – Add simmering broth, 240ml at a time, stirring frequently until liquid has absorbed. Stop adding broth once risotto is creamy and rice is al dente, about 30 minutes (rice will absorb 7 to 8 cups). To serve, garnish with parsley and fresh ground black pepper.