Sausage Risotto

Preparation:

Preparation: Peel and chop the onion then brown it in 2 tablespoons of oil and 20 g of butter. Add the peeled and crumbled sausage and brown it on all sides. Add the rice, let it toast, sprinkle it with the wine and let it evaporate. Cook the rice for 18 minutes adding the stock a little at a time. Remove from the heat, incorporate plenty of parmesan, season with salt and leave to rest for 2 minutes before serving.