Scald the tomatoes briefly, quench them, peel them, quarter them, remove the seeds and cut them into small cubes. Peel the shallot and garlic, chop finely and sweat in a pot with hot oil until translucent. Add the rice, sweat briefly, pour in the wine and allow it to be completely absorbed while stirring, pour in enough broth to just cover everything. While stirring, let it absorb and repeat this process until the broth is used up and the rice is cooked. Squeeze the salsiccia out of the skin, fry it in the pan until crispy and divide into pieces with a mixing spoon.
Finally, mix in the freshly grated Parmesan, butter, tomatoes and Salsiccia pieces and season with salt and pepper.
