Bring stock to boil. Use homemade stock, bouillon cube or better than bouillon.
Dry-fry the sausage meat in a deep saute pan for a few minutes until browned breaking it up with a wooden spoon. Add chopped onion and stir for a minute.If sausage is too dry add a drizzle of extra virgin olive oil or butter.
Add rice. Toss everything for another minute until rice is coated with juices from the meat.
Add red wine.
Once its completely absorbed and rosemary sprigs and start adding HOT stock. One laddle at a time. Let simmer on low heat and add more stock as needed.
Depending on the rice, risotto is usually ready in about 20-25 minutes. Like perfectly cooked pasta it should remain slightly “al dente”. A little bit sturdy but not raw or grainy.
Once rice is ready remove rosemary sprigs, add butter and grated Parmesan or Pecorino cheese.
Cover with a lid and let sit for a few minutes before serving.
Red Wine Risotto With Italian Sausage & Rosemary https://www.italianrecipebook.com/red-wine-risotto-with-italian-sausage-rosemary/