Rice, Milan Style (Risotto Alla Milanese)

In casserole, saute onion with butter until translucent. Add sliced sausage cooking until slightly browned. Add rice and saute until golden. Add wine and cook until absorbed. Stir in salt and 1 cup hot broth. Simmer until broth is absorbed. Continue adding hot broth 1 cup at a time as it is absorbed. Gently stir occasionally. With last cup of broth, add saffron. When rice is done, mix in Parmesan. Cover pot, turn heat off but leave pot on burner for 5 minutes before serving.