How to make
Pour about 4 cups (1 liter) of water into a pot.
Add one carrot (cut into large pieces), a whole head of onion and a stalk of celery. Boil the broth for about 30 minutes.
Heat a cup of olive oil in a pan. Add the chopped sausage and fry briefly and pour 1-2 tablespoons of white wine.
Wait for the alcohol to evaporate and add the chopped mushrooms.
Season with a pinch of oregano and black pepper. Pour a ladleful of the vegetable broth, cover the pan and cook for 10 minutes. Pour the rice into another pan.
Bake, until it aquires a light browned. No fat needed. Add a ladle of the broth and cook, until the liquid is absorbed by the rice, add more broth and so on, until the rice is al dente - or about 13-14 minutes.
Just before removing the dish from the heat, pour in the mushroom sauce and sausage.
Sprinkle the finished risotto with grated parmesan.
Distribute the wild mushroom risotto into plates and serve it sprinkled with parmesan flakes.
Enjoy - probably the tastiest risotto you'll ever try!
