Soften the finely chopped onion in a casserole with hot olive oil and successively add the rice, roast it for a few minutes and deglaze with a glass of white wine.

Gradually add the broth and halfway through the cooking process add the mushrooms that you previously soaked with water and the salsiccia.

When the rice is cooked, add the saffron, take the pan from the stove and cream the the risotto with butter and Parmesan cheese.