When I was in high school, I developed an obsession for risotto and quickly learned a basic recipe by heart. It ended up becoming one of my go-to meals and I loved being creative by changing up the ingredients - asparagus, mushrooms, shrimp, etc. Feeling a little nostalgic for my risotto days, I came across this recipe and liked the idea of a tomato based risotto, versus the chicken stock base I was use to. The end result was an amazing risotto that was well balanced with tomato and sausage flavors.