Risotto with sausage
Igredients for 4 portions: rice 280 g, sausage 2, onion 1, white wine or beer 10 ml, salt to taste, pepper as needed., broth of meat or vegetables (unsalted) 1 l, butter 10 g, parmesan as needed.
Prepare the stock.
Chop the onion and divide it into two equal parts, sauté ½ onion with olive oil and a pinch of salt in the rice dish (pan), when the onion is browned, blend with a few drops of wine (or beer) and then add the rice and salt and toast for two minutes stirring. Blend with half of the wine (or beer).
Start adding the boiling broth and stir every now and then. While the rice cooks in a pan crumble the sausages with the other half of onion and a drizzle of olive oil, let it brown and blend with the remaining wine (or beer).
When the rice is about 5 minutes to cook, add the sausage and a handful of Parmesan and finish cooking. When cooked, add the butter in slices, cover and let rest for 2 minutes and then skip the rice and serve.
Variations: you can add some Treviso radicchio cut into pieces.