eat the chicken broth over low heat. You could either use chicken broth by the can or box, or buy a small jar of broth base and add it to four cups of boiling water, turning the heat to a low simmer once it is combined. I prefer to use the base because it is much less expensive and I find myself using chicken broth so often.
Over medium high heat, remove the sausage from the casing and cook it in an oiled pan. (I like to just coat the inside of the pan in a spray of olive oil.) Season lightly with salt and pepper. Break it up as it cooks, stirring every few minutes until it is just cooked through, approximately 8 minutes.
Add the chopped mushrooms and cook until they are softened, approximately 3 minutes.
Turn the heat down to medium low. Add the arborio rice, and stir. The rice will quickly soak up the cooking liquid from the sausage and the mushrooms.
Once there is minimal liquid left in the pan, add the wine, continuing to stir occasionally, approximately 6 minutes.
After the wine is absorbed, add the warm chicken broth one cup at a time until it is absorbed and the risotto is tender, approximately 15 minutes. You may not use all the chicken broth