about 1.5 litres/2 1⁄2 pints Meat Stock
40 g/1 1⁄2oz butter 1 onion, chopped
250 g/9 oz Italian sausages, skinned and crumbled 350 g/12 oz risotto rice
175 ml/6 fl oz red wine 4 tablespoons freshly grated Parmesan cheese


1.Bring the stock to the boil. Meanwhile, melt 25 g/1 oz of the butter in another saucepan, add the onion and sausages and cook over a low heat, stirring occasionally, for 5 minutes.
2. Stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated.
3.Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.
4.This will take 18-20 minutes. When the rice is tender, remove from the heat, stir in the Parmesan and remaining butter, transfer to a warm serving dish and serve.

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