Dip the tomatoes briefly in boiling water, peel, cut in half diagonally, remove the seeds and cut into small cubes.
Remove the peel from the onion and garlic, chop finely and sauté in butter. Add the long grain rice and sauté, turning.
Squeeze the luganighetta from the sausage skin, add it to the long grain rice, crush it with the ladle and fry it briefly. Pour the chicken broth on top.
Add the tomatoes to the rice. Chop the parsley and sage and add. Cook the risotto on a low fire, stirring frequently, until it becomes grainy.
At the end of the cooking time add the grappa, stir in the Sbrinz and season the risotto with salt and pepper.
(*) Luganighetta: thin raw pork roast.
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