Finely chop the shallot and sauté it in a pan with 20 g of butter.

Add the rice and toast it until it becomes glossy and translucent. Deglaze with white wine and let it evaporate completely.

Add a ladle of hot vegetable stock and pour it over the rice. Continue adding stock gradually as it is absorbed. Cook for about 15 minutes.

Meanwhile, crumble the Bra sausage and set aside.

When the risotto is almost ready, turn off the heat and add 150 g of Igor Sweet Gorgonzola in chunks. Mix well and cream the risotto with the remaining butter and grated cheese.

Plate the risotto, placing a spoonful of sweet Gorgonzola in the center. Around it, add the crumbled Bra sausage and chopped hazelnuts.

Serve immediately.

1 shallot
1 liter vegetable stock
100 ml dry white wine
20 g butter
30 g grated cheese
350 g Carnaroli rice
1 pack Igor Sweet Gorgonzola
200 g Bra sausage
50 g chopped hazelnuts