Sausage and white wine risotto

Ingredients

  • 300g risotto rice

  • 1tbsp olive oil

  • 1 salami or chorizo sausage

  • 1ltr warm chicken stock

  • 30g butter

  • 1 large onion, thinly sliced

  • 2 garlic cloves, finely chopped

  • 1 sprig of thyme

  • 1 sprig of rosemary

  • 150ml white wine

  • 50g Parmesan cheese, freshly grated, plus extra to serve

Method

  1. Slice the sausage and fry until cooked then set aside.

  2. Pour the stock into a saucepan and keep it on a low heat.

  3. Add half the butter to the sausage pan and melt.

  4. Add the onion and fry it gently until it starts to caramelise.

  5. Add the garlic, herbs and rice, then cook for a minute, stirring continuously, until the rice is glossy.

  6. Season with salt and pepper.

  7. Pour in the wine, bring it to the boil and reduce by at least two-thirds.

  8. Add a ladleful of warm stock, then stir over a medium heat until the liquid has been absorbed.

  9. Keep adding the stock, a ladleful at a time, making sure each one is absorbed before adding the next.

  10. Continue until you have used up all the stock – this should take about 20 minutes. If the rice is still not cooked, keep adding water until it is.

  11. Check the consistency of the risotto – it should fall back in waves when you drag your spoon through it.

  12. Add the sausage to the risotto, then beat in the remaining butter and the Parmesan.

  13. Remove the sprigs of thyme and rosemary.