Risotto with sausages “Risòt cù la lujànie”
Remove the sausage casing, chop it and brown it in a non-stick pan, stirring it thoroughly. When cooking is almost complete add the rice in such a way that it takes color. When the rice is shiny begin to add water or boiling broth and continue cooking slowly, adding the liquid, from time to time. When the rice is cooked, turn off the heat and add the white wine and the butter to whisk it.
Serve the risotto with sausage hot with plenty of grated cheese on it, of course Seasoned Montasio is preferred.