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A unique Mantuan risotto cooked by absorption rather than stirring, mixed with sausage. This high protein mediterranean dish is a family tradition that breaks all the usual risotto rules.
Set a heavy pot over medium-high heat. Add the water and salt; bring to a vigorous boil.
Pour in the Arborio rice all at once, do not stir, and immediately reduce heat to medium-low. Cover tightly and simmer undisturbed for 13–15 minutes, or until rice absorbs most of the water and is just tender.
While the rice cooks, heat a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon; cook until browned and cooked through, about 6–8 minutes. Drain excess fat if necessary.
When rice has absorbed nearly all liquid, turn off the heat and let it stand, covered, for 3 minutes to finish steaming.
Add the butter, browned sausage, half of the Parmesan, black pepper, and nutmeg to the rice. Fold together gently with a spatula, being careful to avoid smashing the grains.
Plate the risotto onto a wide serving platter, scatter over the remaining Parmesan, and serve immediately.
