Risotto with Italian sausage

Risotto with Italian sausage

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
2 tablespoons onion, finely chopped
45g butter
2 tablespoons oil
440g short-grain rice
1 litre chicken stock, boiling
375g fresh italian sausage
60ml dry white wine
freshly ground black pepper
3 tablespoons parmesan cheese, grated
salt

Method

  1. Gently fry onion in 30 g butter and the oil in a saucepan until translucent. Add rice and stir until well coated. Add 125 ml stock, stirring. As stock is absorbed, add another 125 ml stock and mix in. Continue adding stock in this way until it is all added and rice is tender.
  2. Meanwhile, cook sausages in frying pan with wine. Allow wine to evaporate, then cook sausages in their fat for 12–15 minutes. Remove and set aside.
  3. When rice is cooked, add salt and pepper. Stir in remaining butter and parmesan and mix thoroughly. Turn onto heated serving dish.
  4. Pour all but 2 tablespoons fat from frying pan in which sausages cooked. Add about 2 tablespoons water and deglaze frying pan over high heat, scraping any residue from bottom. Return sausages to pan to heat through, then arrange on risotto and pour pan liquid over. Serve immediately, with additional parmesan if desired.
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