Serves 4 as entrée, 6-8 as side course
3 tablespoons unsalted butter
1 lb spicy sausage, removed from casings and broken into pieces
2 leeks, white part only, sliced
6 scallions, white and green parts sliced separately
2 cups Carnaroli rice 
1/2 cup white wine
Chicken or vegetable broth, heated, as needed (6-7 cups)
3/4 cup parmigiano reggiano, finely grated
Sea salt  and freshly cracked pepper
Melt 3 tablespoons butter over medium heat in a heavy-bottomed sauce pan. Using a wooden spoon, add sausage and stir until meat browns, about 5 minutes. Add white parts of leeks and scallions, plus half of the green scallion tops, and stir, about 2 minutes. Add the rice and stir constantly for one minute (you should hear a crackling of the grains). Pour in the wine and stir until almost all the liquid has burned off, a minute or two. Add the broth, two cups at a time, as it is absorbed by the rice. Stir frequently to make sure the rice doesn’t stick to the bottom of the pan.
Make sure the heat is not so high that the liquid is consumed too quickly. It should
be a medium simmer. The risotto should cook in 20 to 30 minutes, depending on how
al dente you like it.
When the rice is cooked, remove from heat and stir in the Parmesan and the other half of green scallion tops. Taste for salt and pepper. Serve immediately.