This recipe comes from The Fine Art of Italian Cooking by Giuliano Bugialli
2 Italian sweet sausages
1 medium red onion, chopped
6 tablespoons (3 ounces) sweet butter
2 tablespoons olive oil
1 cup raw rice, preferably Italian Arborio
2 cups meat or chicken broth, preferably homemade
¼ cup freshly grated Parmigiano or Romano
Salt and freshly ground pepper to taste
Remove the skin from the sausage and cut into small pieces; coarsely chop the onion.
Heat 4 tablespoons butter and olive oil in a flameproof casserole, then add the sausage pieces and chopped onion and saute very gently until golden, stirring every so often, Meanwhile, heat the broth to boiling in a saucepan.
When the contents of the casserole are golden, add the rice and stir constantly for 3 minutes. Add 1 cup of boiling broth, still stirring constantly. Keep stirring for about 18 minutes in all, adding broth as absorbed and as needed; by then the rice should be al dente and all the broth absorbed.
Taste for salt and pepper.
Remove the casserole from the heat, add the remaining butter and grated Parmigiano, and mix thoroughly.