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Bring the water to a boil with a pinch of salt.
Add the rice all at once. Give it a quick stir just to settle it, then cover right away.
Let it cook quietly until the water is gone, about 12 minutes.
Once the water has disappeared, turn off the heat but leave the pot closed. Let the rice rest for 10 minutes.
Remove the casing from the sausage, crumble the meat with your hands, and cook it slowly in a pan.
Fluff the rice gently with a fork.
Add the butter first, stirring so it melts into the hot rice.
Then mix in the sausage and most of the Grana Padano.
Serve the risotto alla pilota right away, steaming hot, with the rest of the cheese at the table.