Genoese-style Baked Rice

In a pan, put a piece of butter, some chopped onion, the fresh sausage skinned and chopped up and leave to brown very slowly. Add a handful of shelled peas, some very tender artichoke in pieces and some slices of fresh mushroom or some dried mushrooms well soaked. Cover the receptacle and leave to cook over very low heat, adding, when the moisture from the vegetables has been absorbed, a little meat sauce. Boil the rice for five minutes in salted water, drain, and add to the prepared sauce to be further diluted with meat sauce and stock in sufficient quantity to be able to cook the rice. Add some more grated cheese, mix and transfer everything to an oven-dish. Put in the oven and leave to cook until the rice is dry and a golden crust has formed on the surface.