- ⅝ lb Rice
- 5 oz small salami
- 2 ½ oz butter
- 2 ½ oz grated Parmigiano Reggiano cheese
- salt and pepper
Bring to the boil the same quantity of water as the rice, preferably in a copper pot, which holds the heat. Pour the rice all at once to form a cone that emerges from the water. Turn the pot from right to left in sharp strokes to move the rice, which cannot be stirred with a spoon. Cook over a high heat for 10-12 minutes, turn off the heat, give it a stir and hermetically seal the pot using a cloth and the lid, leaving it so sealed for 15 minutes. In the meanwhile remove the casing from the sausages and brown in butter over a low heat. Pour the meat over the rice, stir, add the grated cheese, stir again and serve putting a bowl of grated Parmesan cheese on the table.