320 grams of rice, 4 spools of pork sausage, 150 grams of stracchino, 4 tablespoons of Parmesan cheese, 2 shallots, 20 grams of butter, extra virgin olive oil to taste.
In a pan, heat a drop of oil and some butter. Slice the shallots finely and add them to the pan. Remove the sausage from the gut and add it to the mixture by grinding it into small pieces. Brown it, being careful not to burn the shallot, then remove it without removing the cooking sauce. In the same pan, add the rice to toast it. Once the rice grain is translucent, the rice is toasted. Then add a ladle boiling broth at a time, covering the rice completely. After 5 minutes, add the sausage and shallot previously set aside. Add the stock a little at a time until cooked. Once cooked, turn off the heat and stir in the stracchino, then add the Parmesan. Let stand at least 4-5 minutes and serve.