Risotto with sausage

Preparation:

Preparation: In a saucepan, fry the chopped onion, carrot and celery with the extra-virgin olive oil. When it is wilted, add the peeled and chopped sausages, sprinkle with the wine and leave to dry. Add the rice and then little by little the broth in which you have dissolved the tomato concentrate. Bring to cooking, stirring constantly. Serve with plenty of pepper and grated Parmesan.