Leek and sausage risotto

Ingredients

• 500 g Carnaroli type rice
• 3 pork sausages, not too strongly flavoured, mashed
• 2 leeks
• 1 vegetable stock cube
• 80 g unsalted butter
• 100 g grated Parmigiano Reggiano
• 1.5 glasses of dry white wine
• 6 tbsp of extra virgin olive oil
• Fine salt, to taste