Sausage Risotto

Ingredients

• 1 cup arborio rice, the typical rice for risotto
• 1L hot water
• 1 medium onion, finely chopped
• 2 tbsp butter / or olive oil
• 100g grated parmesan cheese
• 1 espresso cup dry white wine
• 2 Italian-style sausages (fresh)
• Salt

1. Put the water on to heat and keep it hot while you are preparing the risotto. You can also use a vegetable stock to give your risotto more flavour. Prepare your ingredients.

2. Skin the sausage or chop it into small cubes and sauté it in a drizzle of olive oil (if necessary)

3. Add the onion and sauté until it is soft — we don’t want to brown it, only to sauté.

4. Add the rice and sauté for about 3 minutes

5. Add the wine and wait for it to evaporate (about 2 minutes)

6. Begin the process of adding the hot water; each time you add some, stir the rice and wait 2-3 minutes until the water has almost completely evaporated — it is important that the rice releases its starch so it becomes creamy

7. Add the water in small quantities and stir so the rice cooks evenly, and at a certain point taste a small portion to see whether it is almost done

8. When it reaches the almost-done point (“Al dente”), add the grated cheese, mixing well

9. Cook for a few more minutes until the remaining water has evaporated and the rice reaches the done point; it shouldn’t be too soft, but it also mustn’t stick to your teeth when you chew

10. Add a spoonful of butter and turn off the heat, and serve with chopped fresh parsley on top

Tips:

• You can use grated smoked sausage or one diced into small cubes; just be careful with the salt as many of these sausages are already salted
• You can fry sausages separately to serve alongside