Ingredients

- 2 cups of rice

- 1 shallot / 1 small onion

- 1 carrot

- 200g of italian sausage

- saffron, powdered

- vegetable soup stock

- 1 glass of white wine

- boiling water

- 1 tablespoon of butter

- parmesan, gratered

- olive oil

Peel the carrot and dice it in very small pieces (you can also use a food processor). Dice the shallot. Sweat the vegetables in a pot with 2 tablespoons of olive oil.

When they are golden and soft add the sausage (cut it in small pieces).

Stir few minutes until the sausage is cooked outside. Add the rice and stir again.

Let the rice toast for few minutes at medium/high heat, until it starts to attached to the pot's bottom. At that point add one glass of white wine and stiring let it evaporate.

Once the wine is evaporated add the saffron and stir.

Add boiling water to cover the rice and add soup stock to taste. Bring it to simmer.

Cook for about 15 to 20 minutes, constantly stiring and adding water as needed. Once the rice is cooked "al dente" switch the heat off, add a piece of butter and let it melf inside the risotto. Cover the pot and let it rest for 1 to 3 minutes.

Serve warm with grater parmesan on top.