Sausage risotto

Italian · Rice · 45 min · Serves 4

Creamy, comforting risotto studded with crumbled sausage and finished with a generous grating of Parmesan—this is the kind of dish that brings everyone back to the table. It takes about 30 minutes from start to finish, and the gentle stirring is actually therapeutic. Families love it because it's elegant enough for guests but easy enough for a regular Tuesday night.

Ingredients

• 350 gItalian sausage
• 300 garborio rice
• 1onion
• 2garlic cloves
• 150 mldry white wine
• 1 litrechicken or vegetable stock
• 40 gbutter
• 75 gParmesan cheese, grated
• 1 tbspolive oil
• to tastesalt and black pepper
• handfulfresh parsley

Method

1. 1

   Remove the sausage from its casing and crumble it into a large, heavy-bottomed pan over medium-high heat. Cook, breaking it up with a wooden spoon, until browned and cooked through.

   8 min

2. 2

   Transfer the sausage to a plate. Add olive oil to the same pan, then finely dice the onion and garlic and sauté until soft and fragrant.

   3 min

3. 3

   Stir in the rice and toast it gently for 1 minute, stirring constantly, until the grains are coated in oil.

   1 min

4. 4

   Pour in the wine and stir until almost completely absorbed, then begin adding stock one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next.

   18 min

5. 5

   When the rice is tender but still has a slight firmness (al dente), stir in the cooked sausage, butter, and Parmesan until creamy and well combined.

6. 6

   Taste and adjust seasoning with salt and pepper. Finish with a handful of fresh parsley and serve immediately with extra Parmesan on the side.