This recipe courtesy of Easy Living Magazine
Serves : 4 – Prep Time : 10 mins – Cook Time : 25 mins – Cals per serving : 491 – Fat : 23.5g
Ingredients: 6 good-quality Italian-style sausages, skinned; about 1l (32 fl oz) chicken or vegetable stock; 1 tblsp olive oil;
1 onion, finely chopped; 225g (7 oz) Arborio or carnaroli rice; 125ml (4 fl oz) white wine; 2 tblsp chopped flat-leaf parsley;
75g (2 ½ oz) grated Parmesan; 2 tblsp, heaped, crème fraiche.
- Fry the sausages in a non-stick frying pan over a medium heat for about 20 minutes, or until cooked.
- While the sausages are cooking, bring the stock to a gentle simmer in a large saucepan. Meanwhile, heat the oil in a large heavy-based saucepan. Add the onion and cook, stirring, over a moderate heat for 5 minutes, or until soft. The onion should soften but not change colour. Add the rice to the onion and stir gently for 2 minutes to coat the grains with the oil. Add the wine, stir and allow almost all of it to evaporate.
- Add enough of the simmering stock to just cover the rice. Stir frequently, and wait until the rice has absorbed most of the stock before adding any more. Repeat the process, stirring well and adding stock until the rice is cooked (if you run out of stock, continue with simmering water). The whole process takes about 18-25 minutes. The rice should be soft but still retain a little bite.
- Cut the sausages into 2cm (¾ in) slices and stir into the risotto after 15 minutes of cooking and continue to cook and stir until the rice is done. Remove from the heat and add the parsley, 2 tblsp of the Parmesan and the crème fraiche. Cover and allow to rest for 5 minutes before serving. Serve with the remaining Parmesan.