Chicken Sausage and Mushroom Risotto

I quickly realize that what I cook depends on how I feel. This risotto was made when I was feeling fired up- excited full of energy...

Chicken Sausage and Mushroom Risotto (yield 4 serves)
2 cups of arborio rice
4-6 cups of stock
3 chicken sausage (I used organic as it is much lower in fat)cut into bite size pieces
2 huge cups of sliced mushroom
2 tablespoons of brandy
Handful of pistachio nuts (Shelled and roasted)
1 table spoon of mince garlic
shaved Parmesan cheese
freshly milled black pepper

1) Heat pan together with chicken sausage pieces. No oil is needed as chicken sausage will provide that.
2) Add arborio rice in pan. Stir in gently for 2 mins
3) Add 1 cup of stock. Stir. Add brandy. Cover pan. Cook for 3 mins. Uncover, add next cup of stock..stir... repeat till all stock is used (or when the texture is till your liking). Add garlic.
4) Add mushrooms. Keep stirring and cooking for approximately 30+ mins. Add pistachio nuts
5) Serve with Parmesan cheese and black pepper.