1. Take the bindings off the sausages, so it is loose meat, and mash it with a fork.
2. Heat a large pan over high heat. When hot, turn the heat to medium-high and add 1/2 the olive oil and all of the onion, and sprinkle with a little salt. The salt helps pull the water out of the onions, which makes them caramelize better. cook for about 5 minutes, or until they are golden.
3. Add the sausage meet, breaking it up as much as possible, and the red pepper flakes. Cook for another 5 minutes. In addition to mixing the flavors between the onion and the sausage, this step renders - or removes the fat - from the sausage. After 5 minutes, drain the sausage and onion over a bowl and discard the fat drippings.
4. Return the sausage and onion to the pan with remaining olive oil to the pan. Add the rice. The rice will absorb the flavors and oil, and will turn translucent. Once this has been accomplished turn the heat down to medium low, add about 1/2 c. of broth at a time, allowing all of the broth to be absorbed before adding more. After 1 c. has been added, add 1/2 a cup and saffron. Continue by adding broth 1/2 c. at a time.
5. Remove from heat while the rice is al dente. Note: this does not mean hard. I don't care what my dad says, if it crunches, its not done. "al dente" means it hasn't reached gruel consistency, that you can still tell that its rice and it hasn't become soup. DO NOT UNDERCOOK IT... at the same time, DO NOT OVER COOK IT. The best way to meet this strict requirement? Cook over a lower heat! The slower it absorbs, the more time you have to catch it in between rock-like-rice and pudding.
6. Add butter and cheese, and mix. The mixing makes it creamier, and its well worth a few minutes of stirring for the outcome. Mix in parsley at the last minute, as you don't want it to get bitter.
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