Procedure:

First, remove the skin to the sausage and crumble into pieces.
Separately, prepare the broth. In a saucepan put the extra virgin olive oil, add the chopped onion and fry until soft. Once the onion is cooked, add the sausage and sauté over low heat for about 5 minutes.

When the sausage is cooked, add salt, pepper and the rice, stir for a few minutes, add the bacon.

Pour the red wine and continue to cook. When the wine has evaporated, add broth and turn. Once cooked the rice, add grated cheese and salt and pepper if necessary.
Serve with a full-bodied red wine, such as Brunello di Montalcino.