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1
Heat beef broth and keep hot over low heat.
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2
In medium saucepan heat oil over medium heat. Add half of the onion and saute until transparent.
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3
Add rice and saute stirring, for 2 - 3 minutes until rice has white center.
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4
Add red wine and stir well.
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5
Start condimenti: Saute sausages in skillet over medium heat until browned and cooked through.
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6
When rice has almost absorbed wine add a 1/3 cup of broth, stir well.
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7
Remove sausages from skillet. Add onion and carrot; saute 5 minutes.
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8
When rice has almost absorbed broth add another 1/3 cup and stir well. Continue adding 1/3 cup at a time and stirring well.
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9
Add garlic, mushrooms to skillet and saute until mushrooms are nicely browned. Turn heat to low, return sausages to skillet, stir in oregano, cover and keep warm until needed.
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10
Before adding the last 1/3 cup of broth to rice, taste a few kernels. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more broth is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
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11
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. If too stiff, add more broth or water.
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12
Stir in the Parmesan and condimenti (sausage and vegetables), pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
