Brown the crumbled sausage, with the casing removed, in its own fat without adding oil or butter.

Add the mushrooms and rice.

Toast everything for one minute, season with salt, and start adding the broth a little at a time.

When the broth has been absorbed and the rice is al dente, turn off the heat.

Stir in the cream cheese to make the risotto creamy, mix well. Add black pepper and fresh parsley.