Brussels Sprouts and Sausage Risotto; Netflix?

Brussels Sprouts and Sausage Risotto Total time: 30 minutes Ingredients: 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano) 1/2 cup (4oz, 120ml) dry, white wine 2 1/4 cups (18oz, 540ml) chicken stock may not all be used 1/2 onion, chopped other half for the condimenti 1 tbs butter 1/2 cup Parmesan cheese – freshly grated  (about 2oz, 60gr) Condimenti: 8oz (240gr) sausages, sliced into bite-size pieces any flavor, hot or not   7oz (200gr) Brussels sprouts, trimmed 1/2 onion, chopped 1 tbs olive oil 1 tsp smoked paprika 1 tsp thyme 1 tsp rosemary Instructions: Heat chicken stock and keep hot over low heat. In medium saucepan heat butter over medium heat.Add onion and sauté until transparent. Add rice and sauté stirring, for 2 – 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/3 cup of stock, stir. When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. Before the last 1/3 cup taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate. Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be very stiff. Condimenti: Remove as many outer leaves from the sprouts as possible, then cut the remaining heart into quarters. Heat olive oil in a skillet over medium.  Add onion and sauté 4 minutes. Add paprika, sausages, and sauté  4 minutes longer. Add Brussels sprouts, herbs, and sauté another 3 – 4 minutes until everything is almost cooked through. Turn heat to low (or off) and keep warm until needed.