- 280g of rice
- 200g of sausage
- 1/2 onion
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons of balsamic vinegar
- 4 tablespoons of oil
- Red wine
In a saucepan with a thick bottom let the oil heat up, season the finely chopped onion and, when it has become transparent, add the peeled and crumbled sausage, let it brown for 3-4 minutes. Pour the rice into the container, stir, let it flavour, sprinkle with the wine and let it evaporate, continue cooking for about 15 minutes pouring a little hot broth at a time and stirring as little as possible. In case of need, it is better to move the container. When cooked, remove from the heat, add the grated cheese, adjust salt and pepper and, finally, add the rice with balsamic vinegar.