Nana Stella's Genovese Risotto

Risotto requires ingredients saved from two prior nights' dinners. Don't ask, just do it.

On the first night, make pasta and set aside about 3 cups of the tomato sauce. On the second night, make chicken soup and set aside about 3 cups of the broth. On the third night, you can make risotto.

1 lb bulk Italian sausage
1/4 lb butter, melted
2 c Arborio rice, uncooked
3 c tomato sauce
3 c chicken broth

Brown sausage and set aside. Put rice in melted butter (off burner). Combine rice and sausage and begin heating and stirring. Add each liquid (alternating sauce and broth) by the scoopful. Heat should be high enough so that it's "lively" (Bim's term for bubbling and absorbing the liquid). As the liquid disappears, add more of each. After cooking about 20 minutes, taste the rice to make sure it is soft. Then you are done, even if you have liquid leftover (you can serve the extra sauce on the side). Pour into a 13x9 pan and bake 5-10 minutes at 350 degrees.