Risotto Mantovano

Remove the skin from the sausages and fry them in a large frying pan with the olive oil. While frying, crush the sausages with a fork. After about three minutes, remove half of the sausage meat from the frying pan and set aside.

Add the long grain rice to the sausage meat in the frying pan and sauté briefly.

Extinguish with the white wine and fill up with the warm soup. Cook the long grain rice until al dente. Just before serving, add the remaining sausage.

Remove the risotto from the heat and add the Parmesan cheese. Season with salt and pepper to taste.

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