Risotto con Salsiccia

Step 1

Pour the broth into a medium saucepan and place it on the stove over medium-high heat; leave it there to stay hot throughout cooking — you will ladle from it as the risotto cooks.

Step 2

Finely dice the onion until the pieces are about the size of a small pea — it should take 2 to 3 minutes with a sharp knife and cutting board.

Step 3

Pour 2 tablespoons of olive oil into a large wide saucepan or shallow pot and place it over medium-high heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 4

Add the sausage to the hot oil, breaking it into small pieces (roughly the size of a grape) with the back of a wooden spoon as it cooks, until it turns brown and no pink remains inside, about 5 to 6 minutes.

Step 5

Add the diced onion to the cooked sausage and stir constantly with a wooden spoon until the onion becomes translucent and soft, about 2 to 3 minutes — you should be able to easily squash a piece between two spoon edges.

Step 6

Pour in 1 cup of the hot broth and stir constantly, scraping the bottom of the pan with a wooden spoon, until the rice has absorbed most of the liquid and the bottom just begins to look dry, about 3 to 4 minutes.

Step 7

Pour in another 1 cup of hot broth and repeat the constant stirring and scraping motion for 3 to 4 minutes, until the liquid is mostly absorbed again — the rice should still feel firm when you bite into a grain.

Step 8

Add the remaining 2 cups of broth in two additions: pour in 1 cup, stir constantly for 3 to 4 minutes, then pour in the final cup and stir until the rice is creamy and tender but still has a slight firmness at its center when you bite it, about 3 to 4 minutes more.

Step 9

Remove the pan from the heat and immediately sprinkle in 0.75 cup of finely grated Parmesan cheese, then stir vigorously with a wooden spoon for 1 minute until the cheese melts completely and the risotto becomes even creamier and glossy.

Step 10

Taste a small spoonful and add salt and pepper until it tastes savory and delicious to you — risotto absorbs salt slowly, so taste before adding more.

Step 11

Divide the risotto into two deep bowls or plates immediately while it is still hot and creamy — risotto begins to thicken and cool as soon as it sits.