Becca's Risotto - Italian Sausage & Mushroom

1 lb sausage, we use Salciccia from Huber's Butcher
6 oz mushrooms
5 cups broth
1 1/2 cup water
4 T butter
1 large onion
Salt
1 clove garlic
2 cups Arborio rice
1 cup water
1 cup parmesan cheese grated
1 t. lemon juice




Saute sausage (cut in small pieces w/ skin) and mushrooms, set aside.

Boil 5 cups brother and 1 1/2 cup water, set aside.

Saute onion/salt in 2 T butter for four minutes, add garlic and saute for another 30 seconds.
Add rice and cook, stir frequently for 3 minutes.  Add 1 cup water and allow to heat for 2-3 minutes.  Add 5 cups of the brother/water mix, put on low heat for 15 minutes.  Stir twice during this time.  Add 3/4 cup of broth/water mixture until it is creamy (about three minutes).  Stir in the last 2 T butter, lemon juice, and parmasan, add the sausage/mushroom, serve immediately.