Sausage & Cheese Risotto

In the summer I posted about my first attempt making risotto. It was pretty good but I wasn't overly thrilled with the time that went into it - it didn't seem worth it.  I decided to give risotto another shot since I have 3/4 of a box still sitting in the cupboard.  This time around I was much happier with the outcome. It was delicious. It was definitely worth the stir time this time around. 

Yield: 3-4 serving

Ingredients
Splash of olive oil
3 cloves garlic, minced
1/2 sweet onion, chopped
2 sausages, casing removed
1 cup  Arborio rice
1/2 cup dry white wine
3 cups chicken stock
salt & pepper to taste
1 cup grated cheese (I used fresh parmesan and extra old sharp cheddar)

Method
In a frying pan over medium heat warm olive oil.  Toss in garlic, onion and sausage.  Break up sausage into small pieces as you cook it through, about 5 minutes. Add Arborio rice and stir until mixed in.  Pour in white wine and cook until absorbed, stirring frequently. Add chicken stock a 1/2 cup at a time until each has absorbed.  Keep up the stirring!! Turn heat off once you add the last 1/2 cup but keep on the burner.  Add cheese mixture and stir until melted.  Serve immediately.  Serve with a big ol' salad.