320 gr (11.3 ounces) rice Carnaroli type
250 gr (8.8 ounces) pork sausage
1 tablespoon chopped onion
1 glass red wine
3 tbsps extra virgin olive oil
Grated parmigiano (or grana)
1 - First of all set vegetable broth to boil over medium heat, as explained in the relevant recipe.
2 - Put in a pan the chopped onion and the oil over low heat.
3 - When the onion is translucent add the sausage, peeled and cut into chunks and stir with oil.
4 - Brown the sausage.
5 - Then add the rice and stir again for a couple of minutes.
6 - Pour the red wine and let evaporate over high heat, always stirring.
7 - At this stage start pouring broth, a little at a time and stir until completely absorbed, before adding more.
8 - It shall take about 18 minutes to have risotto done, in any case do not exceed the cooking time mentioned on the rice pack.
9 - Adjust with salt, add a knob of butter and 3 tbsps grated parmigiano (or grana) off the heat and cover to cream risotto. Serve immediately.