Sausage and Veggie Risotto

So in continuation of clearing out the kitchen storage we're gonna have more risotto.  It's been cold around here lately, so warm tasties have been foods of choice, happily coinciding with what we have available. I also think it might have something to do with the fact that soups and casserole-esque rice dishes are some of the best vehicles for leftovers or random ingredients.

Sausage and Veggie Risotto

Note: As with the previous risotto the cheese is up to you-although I definitely wouldn't go the cheddar route.

1lb sage sausage

1c diced carrots

1c diced celery

1c diced onion

4-5cloves garlic, diced

1/4c port or other red cooking wine

2c aborio rice

5-8c beef broth

Fully cook the sausage, breaking it up into bits in a large, deep skillet or a soup pot. Add the veggies and sautee 3-4min in sausage grease until slightly caramelized. Add the rice stirring until all pieces are coated in grease; it may be necessary to add a little olive oil or to pour off excess grease depending on how lean your sausage is. Cook, stirring often until the rice begins to turn translucent. Add wine and deglaze the pan. Once the majority of wine has cooked off add broth 1 cup at a time and simmer until rice has absorbed most of the liquid and is cooked through.