Risotto con salchicha italiana

Ingredientes

• 1 tablespoon olive oil
• 30 g (2 tbsp) butter
• 1 medium onion, diced
• 6 Italian sausages (450 g/1 lb) removed from cases and cut in large chunks
• 1 tablespoon fresh rosemary, minced
• 300 g (10.5 oz) Carnaroli rice
• 75 ml (1/3 cup) white wine
• 1.2 litre (5 cups) chicken stock
• 30 g (1 ounce) grated Parmesan
• Freshly ground black pepper

Preparación

1. 1

   In a large pan, heat the olive oil...: In a large pan, heat the olive oil and melt the butter over medium heat. Fry the onion for 1-2 minutes until it's soft.

2. 2

   Add the sausages and fry for 8-10 minutes...: Add the sausages and fry for 8-10 minutes until golden brown. Break the sausage meat with your spoon as they cook.

3. 3

   Lower the heat and add the rosemary and...: Lower the heat and add the rosemary and then the Carnaroli rice. Toast the rice for 1-2 minutes, stirring occasionally, then add the wine and cook for 1-2 minutes until the alcohol has mostly evaporated.

4. 4

   Start pouring the stock one cup at a...: Start pouring the stock one cup at a time. The rice is done when it's al dente, which means tender but still with a bit of a bite. You may not have to use all the stock.

5. 5

   Stir in the grated Parmesan and season with...: Stir in the grated Parmesan and season with freshly ground black pepper. Serve immediately, with some extra Parmesan on top if you like.