creamy shrimp risotto with spinach, mushrooms, chicken-apple sausage, and garlic

We made this for dinner while Mum was on a business trip, practicing launching rockets in Florida. Since she was gone for several nights, and I was going crazy in the kitchen, we saved her a little piece of every dinner, stacked carefully in the fridge, to eat when she got home. Except this one. It barely made it out of the kitchen. We ate it standing, occasionally wandering back for a second bowl, and a third, and a fourth. (They were small bowls.)

(Alright, not that small.)

This is a recipe best done with a friend. First off, I can think of few things more fun than creating rich, warm, creamy tastiness with someone I am fond of, but there's also the fact that this calls for you to do several things at once. You can do this in stages, but it takes organization and thought. I wanted to cook, not think, and little sis was kind enough to offer a second pair of hands.
  
Shrimp Risotto

1 onion, diced
4 cloves garlic, minced
3 C uncooked short grain white rice
1/2 C red wine
1 C mushrooms, sliced
3 sausages (I like chicken-apple)
1 C shrimp, raw, thawed
3 C broth (I used homemade chicken broth.)
6 oz. apple juice, optional
1 cup spinach leaves
1/2 C grated parmesan (or more. I like more.)

Saute onion and garlic in a little olive oil. Evacuate this to Pan #2 when they are golden and fragrant (I love how my kitchen smells when onions are caramelizing). In Pan #1, saute the rice until it is translucent (7-10 minutes).

Add the red wine to Pan #1 and reduce it down (about 15 minutes).

 While you are doing this, heat up a pot of chicken broth. In Pan #2, saute the mushrooms and sausage. When they are well browned, lay the shrimp on top of them and lid them for 2-3 minutes. Check if the shrimp is done by cutting one in half and making sure it is opaque all the way through. Turn off the heat and cover Pan #2 until you need it again.
 

Meanwhile in Pan #1: when the wine has largely evaporated, add a ladle of warm broth to the rice. Stir, continuously, until it is mostly soaked up. Add another ladle. Stir until it's soaked up. Another ladle. Stir without stopping. Ladle. Stir. Ladle. Stir. You can see where this is going. Don't stop ladling and stirring until the risotto is as creamy and thick as you want it. Taste it as you go, checking for doneness of the rice. If it's hard instead of tender, keep ladling, stirring, tasting. If you run out of chicken broth, add apple juice, or water. This took me about 20-30 minutes. (It was worth it.)

When you feel like you've reached the optimum level of creaminess, add the delicious contents of Pan #2 to the creamy rice and broth of Pan #1. Add the spinach and grated parmesan as well. Stir until the spinach is wilted and the cheese is melted.

Serve! Enjoy! Devour!

What sort of tasties do you like in your risotto? What are your other favorite shrimp dishes?