Keep the broth warm in a saucepan.
Crumble the sausage into a heavy 10-inch skillet and brown it thoroughly over high heat. Drain the sausage, reserving two tablespoons of the grease, and set aside. Return skillet to the heat, reduce heat to medium, and add the reserved sausage grease, the rice and the onions. Cook over medium heat, stirring constantly, for about two minutes. Add the minced garlic.
Begin adding the broth in small doses. Stir constantly; each dose must be gone before you add the next dose. At first, more of the broth will seem to evaporate than to be absorbed, but be patient. Stir constantly. Keep adding the broth in small doses. Eventually, the rice will begin to soften and the starch it releases will combine with the broth to form a creamy sauce. Add the basil. When the risotto seems to be getting softer, start alternating doses of broth with doses of wine. (You don't have to heat the wine, because the risotto has enough mass and temperature at this point to handle it.)
When the risotto is as soft as you'd like, reduce the heat to low and begin adding the parmesan cheese in small doses, stirring it to melt it into the sauce. Add the cooked sausage, combine thoroughly, and warm the mixture through. Add black pepper to taste.
Use the parmesan from the dairy section, not the shelf-stable stuff in the green can, which has additives that keep it from melting. Either grate it yourself from a solid chunk or buy the pre-grated kind which can be found in tubs in the dairy case.
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|Serving Size: 1 Serving (1343g)|
|Recipe Makes: Servings|
|Calories from Fat: 798 (41%)|
|Amt Per Serving||% DV|
|Total Fat 88.6g||118 %|
|Saturated Fat 35.7g||179 %|
|Monounsaturated Fat 37.6g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 222.3mg||68 %|
|Sodium 4197.4mg||145 %|
|Potassium 1635.4mg||43 %|
|Total Carbohydrate 196.6g||58 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 188.5g|
|Protein 80.3g||115 %|
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Calories per serving: 1958
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