Nutrition balance score
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Ingredients
4 servings
9 sprigsfresh rosemary
long, Plus exty to garish
2 Tbspolive oll
60gunsalted butter
1onion
large, finely chopped
1celery stick
finely chopped
2garlic cloves
finely chopped
½ tspdried thyme leaves
450gpork sausage
such as luganega or Cumberland, cut into 1 cm/1/2 inch slices
350garborio rice
or carnaroli
125 mifruity red wine
1.3 litreschicken stock
simmering
85gParmesan cheese
freshly grated
salt
pepper
Instructions
Step 1
1 Strip the long thin leaves from the | rosemary sprigs and chop finely.
Step 2
2 Heat the oil and half the butter in a large heavy-based saucepan over a medium heat. Add the onion and celery and cook for about 2 minutes. Stir in the garlic, thyme, sausage and rosemary. Cook for about 5 minutes, stirring frequently, until the sausage begins to brown. Transfer the sausage to a plate.
Step 3
3 Stir the rice into the pan and cook, stirring, for about 2 minutes, or until the grains are translucent and well coated with the butter and oil.
Step 4
4 Pour in the red wine; it will bubble and steam rapidly and evaporate almost immediately. Add a ladleful (about 225 ml/ 8 fl oz) of the simmering stock and cook, stirring, until it is all absorbed by the rice.
Step 5
5 Continue adding the stock, about
Step 6
half a ladleful at a time, allowing each addition to be absorbed before adding the next. This should take 20-25 minutes. The risotto should have a creamy consistency and the rice should be tender, but firm to the bite.
Step 7
6 Return the sausage pieces to the
Step 8
risotto and heat through. Remove from the heat; stir in the remaining butter and Parmesan. Season with salt and pepper. Cover, stand for about 1 minute, then garnish with rosemary and serve.
