Sausage Risotto

Method

1. Remove the sausage from its casing and brown it in a pan.
2. Add chopped shallot and fresh thyme.
3. Deglaze with white wine, stirring with a wooden spoon.
4. Transfer the cooked sausage to a plate.
5. In the same pan, toast the Carnaroli rice without oil for a few minutes, stirring often.
6. Gradually add hot meat broth, allowing the rice to absorb it. Cook for about 15 minutes.
7. About 2 minutes before the rice is done, add the sausage back to the pan.
8. Turn off the heat. Mount with cold butter and grated Parmigiano Reggiano.
9. Cover and let rest for one minute.
10. Stir once more, then serve with fresh thyme and black pepper.