Dice the onion and the garlic. Remove and discard the stems from the mushrooms if desired. Slice or chop the caps
Heat the olive oil in a dutch oven or heavy pot.
Put the broth in a saucepan and simmer. Don’t boil
Cook and crumble the sausage until it is browned. Add the onions and cook until translucent
Add the mushrooms and garlic and rice and cook for about a minute.
Add salt and pepper to taste
Add about a cup of the broth and stir until it starts to boil. Turn the heat down to low
Keep adding the broth about a cup at a time as it gets absorbed. Stir occasionally.
Test the rice to make sure it is cooked through. It should be creamy. If it is not done enough, add more hot broth or water and continue to cook until ready.
Add cheese and stir well. Serve immediately.
