Simmer the broth in a large pot over medium heat. When it comes to a boil, reduce the heat, cover and keep warm. Melt 2/3 of the butter in a wide pan over medium heat, add the finely chopped onion and cook for about 2 minutes.
Add the rice and chopped sausage and stir for about 2 minutes. Add the wine and stir for about 1 minute until all the wine has evaporated. Add 1/3 of the warm broth and simmer until it is absorbed, stirring frequently.
Add 1 or 2 ladles of the remaining broth at a time and allow the rice to absorb all the liquid before adding more. Continue stirring until the rice is creamy and al dente, approximately 16-20 minutes.
Remove from the heat and add the Parmigiano-Reggiano and the rest of the butter, stirring well. Season the risotto with salt and pepper to taste. Bring to the table and serve.
A simple, succulent dish that has flavor, a tendency toward sweetness and oiliness with good balance. We pair it with a red wine that is ruby-red in color with a bouquet of flowers, ripe fruit and sweet spices, which is hot, dry, fairly mellow with a freshness and developing tannins. Colli di Parma Rosso Fermo D.O.C.
The rice can be considered toasted when it begins to have some friction with the skillet, Figuratively, it is said that the rice must "sing". Never allow the temperature to drop. For this reason the broth must boil continuously. Never stop stirring, to prevent the released starch from causing the grains of rice to stick to the skillet.