Risotto with Italian truffle sausage

Ingredients

• 300 g risotto rice
• 1 liter vegetable broth
• 1 glass white wine
• 2 cloves garlic
• 1 onion
• 2 Italian truffle sausages
• 3 spring onions
• 2 handfuls hazelnuts
• 20 cherry tomatoes (or grape tomatoes like I used; these aren’t available everywhere)
• 1 tsp truffle paste (or fresh truffle if you have it)
• 1 handful Parrano shavings + extra to taste

Instructions

1. 1

   1. Finely chop the onion and press the garlic. Remove the sausages from their casings and cut them into pieces. 2. Roast the hazelnuts in a dry frying pan until nicely browned and then set them aside. 3. Heat a splash of olive oil in the frying pan and brown the sausages for about 5 minutes. Then place them on a paper towel and set aside, and sauté the onion and garlic with a little extra oil in the same pan.4. Add the risotto rice and fry for a couple of minutes. Pour in a splash of broth and let the liquid be absorbed while stirring often. Do the same with the wine and repeat these steps until the risotto has absorbed all the liquid. This takes about 25 minutes. Taste to check the texture: if it’s still too firm, you can add a little more water.