RISOTTO WITH SAUSAGE AND MUSHROOM

Preparation Method :

• In a large pan, gently fry the onion with the sausage in the olive oil until the onion is soft but not browned. Add the mushrooms and cook until they are soft.
• Add the rice and mix with the other ingredients, stir continuously until the rice is crackling hot.
• Add the red wine and stir for a further 2-3 minutes. Next, add about 3 ladlefuls of the stock, stir continuously until the rice has absorbed all the liquid.
• Lower the heat then add the remaining stock a ladleful at a time, continuing to stir until all the liquid has been absorbed before adding more.
• As soon as the rice is tender but firm to the bite, remove it from the heat and stir in the remaining butter and Parmigiano Reggiano. Adjust the seasoning.
• Add a little more stock to loosen the risotto and cover the pan and leave to rest for 5 minutes.
• Transfer to a warmed platter or individual plates. Sprinkle with the parsley and serve with extra Parmigiano Reggiano offered separately.