Risotto with the Italian sausage

Keep the liter of broth very hot throughout the preparation, without letting it cool between one addition and the next. The boiling broth allows the rice to continue cooking without interrupting the boiling point in the skillet and helps develop a uniform consistency.

Finely chop half an onion and brown it in a pan skillet Spread the butter over a high rim. Cook over medium heat until soft and translucent, but don't let it brown. The bottom should be fragrant and smooth, ready to receive the rice.

Pour the rice into the skillet and toast it for a few minutes, stirring constantly. The grains should be well coated with the seasoning and slightly shiny; when they release a more intense aroma and retain their firm center, move on to cooking them with the broth.

Add the boiling broth to the rice and continue cooking, stirring regularly. Add more broth when the previous liquid has been absorbed, keeping the rice tender. the mixture Soft and always slightly runny. Avoid letting the base dry out completely to preserve its creaminess.

After about ten minutes, when the rice is half cooked, add the Italian sausage of previously crumbled pork and the tomato sauce. Stir to distribute them evenly and continue cooking: the rice should absorb the seasoning while the Italian sausage loses its pink color.

Keep stirring and season with salt to taste and pepper. Add the broth little by little as needed, maintaining a creamy, non-dry consistency. The rice is ready when it is al dente, with the grain still perceptible and the bottom fluid enough to move in the skillet.

Turn off the heat when the rice is cooked al dente and incorporates half of the Parmigiano Reggiano Grated. Stir vigorously to combine the cheese with the creamy sauce: the mixture should become shiny, soft, and compact, without losing its characteristic wavy consistency.

Immediately distribute the risotto on the plates and complete it with the Parmigiano Reggiano remaining sauce and plenty of pepper. Serve hot and freshly stirred: tilting the plate slightly, the risotto should move smoothly without becoming runny. This recipe can also be made without tomato sauce, simply by simply adding it.