First of all to prepare the sausage risotto we must prepare the meat broth. We clean and finely chop the shallot. We clean the sausages by cutting them and removing the casing and with the back of the blade we crush the meat.

In a saucepan greased with a drizzle of oil, let the shallot dry for a few minutes. Then add the sausage and let it brown for about 5 minutes over medium heat, stirring often.

At this point we add the rice; let’s toast it for a few minutes, mix and reduce with the white wine. When the wine has evaporated, we can start cooking the rice by wetting it with the hot broth, pouring a ladle at a time making sure that the previous one has been absorbed.

Finally, add the saffron and mix everything to mix it. When the sausage risotto is cooked, turn off the heat and stir in the butter and the previously grated Parmesan cheese. We mix everything well and serve.