Risotto with Sausage and Shrimp

Description
Makes 6 servings.

Ingredients

 * ½ pound sweet Italian sausage, crumbled
 * ½ pound medium shrimp, peeled and deveined
 * 3 tablespoons butter or margarine, divided
 * ½ cup chopped onion
 * 1 cup uncooked u.s. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * 2 cups chicken broth
 * ¼ cup grated Parmesan cheese
 * ground white pepper to taste
 * ½ cup heavy cream

Directions

 * 1) Cook sausage in large skillet over medium heat.
 * 2) Remove from skillet; drain on paper towels.
 * 3) Set aside.
 * 4) Cook shrimp in 2 tablespoons butter until it turns pink.
 * 5) Remove from skillet; set aside.
 * 6) Cook onion until soft in remaining 1 tablespoon butter.
 * 7) Add rice and stir 2 to 3 minutes.
 * 8) Add wine; stir until absorbed.
 * 9) Increase heat to medium high; stir in 1 cup broth.
 * 10) Cook, uncovered, stirring frequently, until broth is absorbed.
 * 11) Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency.
 * 12) It will take approximately 25 to 30 minutes.
 * 13) Stir in cheese, pepper, cream, and reserved sausage and shrimp.
 * 14) Stir until mixture is creamy, about 2 to 3 minutes.
 * 15) Serve immediately.