Risotto with crumbled Italian sausage
Preparation time: 20 mins
Cooking time: 45 mins
Serves 4

4 Italian sausages
2 Tbsp extra virgin olive oil
2 onions, thinly sliced
2 tsp sugar
30g butter
2 garlic cloves, finely
chopped
1 cup arborio rice
1 cup white wine
3 cups hot chicken stock
1 cup grated parmesan
Sea salt and freshly
ground pepper

1 Heat a frying pan over a medium heat and cook sausages for 8-10 minutes, turning frequently until cooked through. Drain on paper towel and keep warm. Wipe frying pan with paper towel and heat 1 tablespoon of the oil over a medium-low heat.

2 Add onion and cook, stirring often, for 10 minutes or until onion is soft and transparent. Sprinkle sugar over onion and stir until sugar has dissolved. Cook for a further 5 minutes or until mixture is caramelised. Remove from heat and keep warm.

3 Heat butter and remaining oil in a large heavy-based pan over a medium heat, add garlic and rice and cook, stirring, for 1 minute. Add a ladle (about one-third of a cup) of wine and stir continuously with a wooden spoon until the wine has been absorbed. Continue to add wine, then stock, in this way, stirring frequently, until all the liquid has been used.

4 When the risotto is creamy and the grains are tender but not soft, stir in the parmesan and season to taste with salt and freshly ground black pepper. Remove the pan from the heat, cover and stand for 5 minutes. Slice or crumble sausage, add to risotto and stir with a fork to combine. To serve, spoon risotto into bowls and top with the caramelised onion. Serve immediately.

Photos by Chris L Jones