Classic Risotto alla Pilota

Instructions

1. 1

   In a large pan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent.

2. 2

   Add the crumbled pork sausage to the pan and cook until browned.

3. 3

   Stir in the Vialone Nano rice and toast it for a couple of minutes, making sure to coat the rice with the butter and sausage fat.

4. 4

   Gradually add the chicken broth, one cup at a time, stirring constantly. Allow each addition of broth to be absorbed by the rice before adding the next cup.

5. 5

   Continue to cook and stir the rice until it is al dente and the mixture is creamy, which should take about 18-20 minutes.

6. 6

   Remove the pan from heat and stir in the grated Parmigiano-Reggiano cheese until well combined. Season with salt to taste.

7. 7

   Serve the risotto hot, garnished with additional grated cheese if desired.