NOVEMBER "Risotto" with sausage 350 g of rice, 300 g of sausage, 1 glass of red wine, 1 l and ¼ of broth, 1 onion, 50 g of butter, 1 sachet of saffron, 2 spoons of oil, 4 spoons of grated Parmesan, salt. Skin the sausage, cut it into small pieces and cook for 6-7 minutes with a half glass of wine in a saucepan with lid; then let it stand. Chop the onion and leave it to brown in a casserole with oil and 20 g of butter. Add rice and toast it for a minute, then wet with the left wine and evaporate. Pour broth little by little, always mixing, for about 20 minutes till the rice is ready. In the last ladle of broth dissolve saffron. Finally add sausage with its sauce, Parmesan and the remaining butter, salt and serve.