20 oz sweet Italian turkey sausage, casings removed
1 onion, finely chopped
1 lb mushrooms, sliced
1 cup Arborio rice
½ cup dry white wine
½ cup grated Parmigiano-Reggiano
Instructions
Pour soup into a sauce pan and heat over medium-low heat. Do not boil; keep at a gentle simmer, reducing heat as needed.
Meanwhile, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add sausage and onion; cook 5 minutes, breaking sausage apart into a crumble. Add mushrooms and continue cooking until sausage is no longer pink, stirring occasionally.
Add rice and stir constantly, about 1 minute. Add wine and cook, stirring, until liquid is absorbed.
Reduce heat to medium. Add 1 cup soup and stir often. Cook until liquid is fully absorbed. Continue stirring and add soup ½ cup at a time, waiting until it has been fully absorbed before adding more.
Remove from heat when rice is fully cooked and risotto is creamy. Stir in Parmesan cheese and serve hot.