I agree with Michael Shannon’s comment that risotto can be a pain in the you-know-what. Once you start cooking the risotto, you must stir constantly. However, I can testify that the effort is so worth it. If there had been any leftovers, I would have smuggled them home in my purse.

KIM B. McKINNEY

Michele’s Famous Italian Sausage Risotto

INGREDIENTS:

3 tablespoons extra virgin olive oil

1 pound hot Ita…