In a 4-quart / 3.8L saucepan, bring the water and salt to a rolling boil.

Stir in the rice, return to a boil, and cook uncovered for 2 minutes.

Cover tightly and remove from the heat. Wrap the pot in a thick kitchen towel to hold in the heat, and let it stand undisturbed for 12 to 15 minutes, until all the water is absorbed and the rice is tender with a slight bite.

While the rice rests, melt 40 g of the butter in a 10-inch / 26cm skillet over medium heat. Add the garlic and rosemary and cook 1 minute until fragrant.

Crumble the sausage meat into the skillet in small, uneven pieces. Cook for 8 to 10 minutes, stirring and breaking it up further, until browned and cooked through to 71 C / 160 F with no pink remaining.

Discard the garlic clove and rosemary sprig.

Uncover the rice and fluff with a fork. It should look dry with grains separate and no standing water. If it's still wet, set the pot over low heat uncovered for a minute or two to dry it out.

Add the remaining 40 g butter, the cooked sausage with its fat, the Grana Padano, nutmeg, and a generous grind of black pepper.

Stir vigorously for 1 to 2 minutes off the heat until the cheese melts and coats every grain and the rice holds together loosely without turning creamy. This is mantecatura a secco, the dry-style finish.

Taste and adjust salt and pepper. Serve immediately in warm shallow bowls with extra Grana Padano on top.