Procedure:
Heat a little oil in a saucepan, add chopped shallots, sauté, then add the rice. Leave toast, blended with wine, add the saffron and continue cooking gradually adding the hot broth. Halfway through cooking add the celery peeled and cut into triangles by the filaments. Season with salt and pepper.
Cut the sausage into 4 thick slices of 2 cm and allow to brown lightly in a pan with a little oil, one minute per side. When the risotto is ready, remove from the heat stir in the butter and Parmigiano. Serve the rice in hot reclining on a slice of salami and lined with a string of fund pork hot.