Risotto with Beer, Sausage and Pecorino

Prepare the broth and keep it warm over low heat.

In a large pan, heat a drizzle of oil and half the butter; add the chopped onion and sauté over medium-low heat until softened.

Add the crumbled sausage to the pan and cook until well browned; season with salt and pepper. Set aside some sausage for garnish, if desired.

Toast the rice in the pan with the onion and sausage for 2-3 minutes, stirring until the grains become translucent around the edges.

Deglaze with beer: pour the beer over the rice and let the alcohol evaporate almost completely over high heat.

Begin cooking the risotto by adding the hot broth one ladle at a time, stirring often; add more broth only when the previous is almost absorbed.

Cook the rice for the time indicated on the package (about 15-18 minutes), adjusting salt during the cooking.

When almost cooked, stir in the remaining butter and grated pecorino, mixing vigorously to achieve a smooth cream.

Let the risotto rest for 1 minute covered, then plate and finish with the reserved browned sausage and a sprinkle of black pepper.

Serve hot accompanied by good bread.