Scamorza and Sausage Risotto.
Sauté the onion in 1/2 of the butter, adding 1/4 ladle of water. Add the rice and toast. Add 1/2 the wine and let evaporate. Continue cooking by adding a little broth at a time. Cut the sausages into pieces and brown in a pan. Add the remaining wine and tomato sauce. Add salt and cook for another 5 minutes. When the rice is done cooking, after around 15 minutes, add the sausage with its sauce, the remaining butter and the scamorza. Mix together well and serve.