Sun-dried Tomato and Italian Sausage Risotto

Description
Makes 6 servings.

Ingredients

 * 2 cups water
 * 2½ cups chicken broth
 * ¼ cup olive oil, divided
 * ¼ pound lean Italian sweet sausage, crumbled
 * 1 shallot, minced
 * 2 cloves garlic, minced
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * 1 cup dry white wine
 * ¼ cup drained and chopped oil-packed, sun-dried tomatoes
 * ¼ cup heavy cream
 * 2 tablespoons grated Parmesan cheese
 * 2 tablespoons chopped fresh parsley

Directions

 * 1) Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
 * 2) Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.
 * 3) Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft.
 * 4) Add rice and stir 2 to 3 minutes.
 * 5) Add wine; stir until absorbed.
 * 6) Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.
 * 7) Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
 * 8) Stir in sausage, sun-dried tomatoes, cream, cheese and parsley.
 * 9) Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.