Ingredients :

• Arborio rice — It’s the only rice to use. Its round, short grains are loaded with starch, and it’s this starch that naturally creates the creamy texture. Don’t try it with long rice—you’d get wet rice, not a risotto.
• Cancoillotte — A melted cheese from Franche-Comté, sold in jars in the fresh cheese section. It is already liquid at room temperature, which makes it easy to stir in. Use the plain version here so as not to mask the smokiness of the sausage. A garlic version also exists, but it overpowers everything else.
• Smoked turkey sausage — It brings all the smoky profile we’re looking for in this recipe. Cut it into small cubes rather than slices—it gives more contact surface with the pan and therefore more crunch. Look for it in the poultry-deli section.
• Hot chicken broth — The most important point of the risotto. It must be hot when you pour it, otherwise the rice stops cooking with each ladle and you lose creaminess. Keep the pot of broth on low heat next to you during the entire cooking process.