Ingredients

Servings 4

• ⅝ lb Carnaroli rice
• 5 oz pork sausage
• 1 ¾ oz butter
• 1 ¾ oz grated Parmigiano Reggiano cheese
• ½ onion
• 4 tablespoons tomato sauce
• 4 cups broth
• ½ cup dry red wine
• salt

Preparation

15 minutes preparation + 20 minutes cooking

In a wide casserole melt a part of the butter and add the chopped onion. Brown, pour in the rice and stir well to let it gain flavor. Sprinkle the rice with the wine and allow it to evaporate over high heat. Add the hot stock a little at a time and salt to taste. When the rice is half-cooked, mix in the chopped sausage and the tomato sauce. Remove from the heat when “al dente”, and mix in the remaining butter and Parmesan cheese. Cream and serve immediately.