Provolone Risotto

Preparation:

Preparation: Finely chop the onion and brown it gently in the hot butter and oil. Add the minced sausage and let it infuse for a few seconds. Pour in the hulled rice and, stirring constantly, toast it for a few minutes, then add the saffron diluted in a little hot water. Add the nut and cook for about 15 minutes, stirring frequently and wetting occasionally with hot water. When cooked, remove the rice from the heat and add the provolone cheese cut into thin strips. Stir vigorously and the cheese will be reduced to cream.