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In a pot, bring 1000 ml (4¼ cups) of water to a boil.
Add the rice slowly. Don't stir — just let it sit until it barely peeks above the water.
Cover the pot, leaving a small gap. Boil gently for 8 minutes.
Meanwhile, melt the butter in a wide pan.
Flatten the sausage by hand and cook it in the hot butter. Let it brown and stick a little — that's flavor.
After 8 minutes, remove the rice pot from heat.
Wrap the pot lid in a clean kitchen towel and seal the pot tightly. Let the rice steam for 10 minutes.
Once the sausage is cooked through, break it up by hand — even if it's hot. It gives the best texture.
Fluff the rice with a fork — it should be moist, separate, and tender.
Mix the rice with the sausage and lots of grated Grana Padano. Stir well and serve warm.