RISOTTO WITH SAUSAGE

Preparation Method :

• Melt half the butter in a large pan and gently fry the onion with the sausage until the onion is soft and the sausage cooked through.
• Drain the mushrooms and reserve the liquid. Chop the mushrooms coarsely and add to the pan.
• Stir and cook for a few minutes, basting with the strained liquid from the mushrooms.
• Add tomato puree and stir to mix through. Cover and simmer for about 10 -15 minutes, stir occasionally and adding a little stock from time to time to prevent sticking.
• Add rice and stir thoroughly. When the rice has heated through, add the first ladleful of stock and stir again.
• Continue adding stock and stirring, make sure the rice absorbs all the liquid each time before adding in any more. Season to taste with salt and pepper.
• When the risotto is creamy and the rice is tender but not soft, take the pan off the heat.
• Stir in the remaining butter and the Parmigiano Reggiano, then stir and cover. Leave to rest for 5 minutes, then stir again before transferring onto a warmed platter to serve.
• Serve immediately with extra Parmigiano Reggiano served separately at the table.