Instructions: Heat the stock (or water & cubes) and hold at a low simmer. In another saucepan, melt half of the butter, add the onion and cook over medium heat until translucent, about 5 minutes. Add the rice and a pinch of saffron and cook over medium heat for another 3 minutes, stirring often, until the rice has "warmed up" evenly. Turn up the heat and pour in the white wine. When the wine has been absorbed, add the sausage, cut in 1-inch pieces. Reduce the heat, stir and cook for a couple of minutes; then add just enough hot stock to cover the rice and stir well. Keep the rice at a gentle simmer and continue to add more stock, a little (1 cup) at a time, letting each addition be absorbed by the rice. Stir frequently, making sure the rice doesnt stick. After 18 to 20 minutes, taste the rice for texture. When its cooked, remove from heat and stir in another pinch of saffron, dissolved in a little broth (more or less 1/2 cup, according to the consistency), the rest of the butter and the cheese. Stir brisky and serve in warm bowls and garnish with extra cheese.

NOTE: Saffron is required for Risotto alla Monzese, but you can leave it out and get a wonderful sausage risotto anyway!

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