Weekend Risotto

In a saucepan, heat broth and salt. Sauté the onions that you have peeled and finely chopped in 2 spoons of olive oil. Pour over the rice and stir. Stir the wine and cook everything until the wine is absorbed. Pour over the broth and simmer until the rice has a creamy consistency. Meanwhile, in a skillet, sauté the chilli and the crumbled sausage. Stir a little Marsala, and when the sausages are cooked, pour over the mixture to the rice. Cca 3 minutes before the end of the risotto cooking, add the gorgonzola cut in pieces. Finished the cooking, stir in the butter and the grated cheese. Let stand for 3 minutes and serve.