It may be difficult to find Italian sausages outside of Italy. This needn’t be a problem as they are usually 100% minced meat, encased in a sausage skin. Therefore, if you can’t find Italian sausage, replace it with minced pork. This is another of the recipes that I remember from my time in the north. Very easy to cook but delicious! Serves 4
- 150g Italian sausage, skinned
- 200g risotto rice
- 1 stick celery,finely chopped
- 1 medium, onion, finely chopped
- 1 glass dry white wine
- Grana Padano cheese to taste (or parmesan)
- 40g butter
- 20ml olive oil
- Beef stock (As much as is needed, maybe as much as a litre)
- Fry the onion and celery in the olive oil and half the butter until they start to colour
- Break the sausage into small pieces and add to the pan
- Fry over a low heat until the sausage is well coloured and then add the wine
- Allow the wine to reduce for a while and then add the rice.
- Continue in the usual way for risotto – add hot stock, little by little, stirring constantly, until the rice is al dente
- When the risotto is ready, mix in the cheese and the rest of the butter.