Serves 4
2 spicy Italian sausages (the operative word here is spicy :) ). Remove the skins and cut into slices
1 small onion finely chopped (we prefer red)
1 garlic finely chopped
2 tablespoons olive oil
1 tablespoon of unsalted butter
1 cup red wine
1.5 litres of vegetable stock (for a richer taste use a good quality meat stock)
parmesan shavings
In a frying pan throw together the olive oil, butter & sausage and fry together on a medium heat for about 3 or so minutes and put aside. Fry the onion and garlic for a few minutes until transparent. Add the rice and stir around the pan making sure to cover all the rice with oil. This should take about 2-3 minutes. Add the wine and stir constantly until the wine has evaporated. Add the stock one ladleful at a time – stirring continually. Keep adding the stock until you've used everything. The risotto should take about 20 minutes to cook el dente. Stir the sausage into the rice. Garnish with salad greens, parmesan, a squeeze of lemon juice and some olive oil. Serve immediately.
(Remember the rice should not be stodgy but have a little broth)
Enjoy
