Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains.

It has some resistance or bite (al dente) and separate grains.

The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves").

It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.

In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a separate large heavy saucepan over high head, melt the butter over medium heat.

Add the sausage and saute, crumbling, until golden brown, about 5 minutes.

Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes.

Season with salt and pepper.

Add the rice and stir to coat with oil. Fully coating the rice grains with oil is what controls the slow absorption in the next step.

Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

Reduce to med-high heat and add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan.

Transfer the risotto to a serving bowl.

Sprinkle with the parsley and the remaining Parmesan. Serve immediately.