I have been making risotto often for years. There are 2 things I know:
Risotto is easy – does not require constant stirring… just let it cook.
Risotto is great for using up leftovers – almost anything will work.
Risotto is / stays creamy without adding extra butter or fat if you don’t let it dry out and add sufficient liquid. It’s easy!
Keywords: risotto, sausage, Brussels sprouts