FOR 4 SERVINGS:
- broth 1¾ pints
- butter 2 oz
- grated Parmesan cheese 80 g
- rice 11 oz
- long thin pork sausage 3½ oz
- dry white wine 1 glass
Put the broth on the heat. Into a casserole dish, put half of the butter, the finely sliced onion and the sausage cut into pieces. Sauté and add the rice, stirring continuously with a wooden spoon, then add the wine and continue cooking, adding every now and then a ladleful of boiling broth. As soon as the risotto is ready, blend in the remaining butter and the parmigiano cheese. The risotto should be quite liquid. Leave for 2 or 3 minutes on the serving plate, and then serve.
