Cover the saucisson with water and simmer with the lid closed for 30-35 minutes, depending on the size.
Carefully clean the leeks, cut away the roots and cut into rings. Remove the skin from the garlic and chop finely. Sauté both in a large frying pan in the first unit of butter.
Add the long grain rice and sauté briefly. Extinguish with the white wine. Cook completely while stirring. Then gradually add the soup and cook the risotto until al dente, stirring frequently.
At the end of the cooking time, stir in the cream, the second unit of butter and the cheese. Season the risotto with salt and freshly ground pepper to taste.
Cut the saucisson into slices and arrange on the long-grain rice.