Heat the chicken stock in a small pot and keep at a simmer.

Mince onion, shallot, and garlic. Slice mushrooms. Set aside.

Remove sausages from their casings. This sounds gross because it kind of is. Just pull the thin layer of casing from around the sausage (like taking string cheese out of plastic), and then crumble or chop the sausage into small pieces.

Heat 2 tbsp of olive oil in a large saucepan and add sausage. Cook until the sausage is brown (approx. 3 minutes).

Lower heat and add the minced onion, shallot, and garlic to the sausage. Cook approx. 2 minutes, stirring constantly. (Make sure your heat isn’t too high or the garlic will BURN. Trust me…).

Add the rice and stir until the rice is coated with fat. Don’t panic, by fat, I mean the olive oil.

Deglaze the pan with the white wine, and allow it to evaporate completely (this will take about 2 minutes).

Cover the rice mixture with chicken stock (about 1 cup), and cook at a low simmer.

When the rice has absorbed the liquid (about ten minutes), add the next cup of chicken stock. Allow the liquid to absorb, and then add the final cup of chicken stock. When, the final cup has absorbed, your risotto will be tender and delicious. (If it’s not, don’t panic. Add some more chicken stock and wait until it is.)

While your risotto is cooking, heat 1 tbsp olive oil in a large pan. Add sliced mushrooms and sauté on medium heat until the mushrooms are tender (approx 7 minutes). Remove from heat and set aside.

Add the mushrooms and the spinach leaves, stirring until the spinach wilts (this will take about a minute).

Mix the parmesan into the cooked risotto, this will give it a delicious creamy texture.

Spoon risotto into bowls, and sprinkle each serving with fresh pecorino romano.