Sausage and Red Wine Risotto

Original recipe (from a torn piece of magazine) calls for a yard of sausages. I used 6 fat cumberland sausage instead.

1 x yard ‘Old County Original’ Cumberland Sausage

40ml olive oil

1 x onion chopped

2 x cloves garlic chopped

225g Arborio rice

300ml red wine

575ml vegetable stock

4tblsp fresh parsley chopped

50g butter cubed

2tblsp Parmesan cheese grated

Method

1. Remove skin from sausage and place meat in heated frying pan, fry until golden all over - drain.
2. Heat the oil, add garlic and onion - cook to soften, add rice gently and cook for 3 minutes.
3. Bring stock to boil in a saucepan.
4. Add half the red wine to the rice and stir.
5. When all wine has been absorbed add remainder stirring continuously until all wine has been absorbed.
6. Add the hot stock a ladle at a time making sure all the liquid has been absorbed before adding more.
7. Add the sausage meat after approx 15 minutes and stir for further 10 minutes, until the rice is cooked but not soft.
8. Remove from the heat and stir in the butter parsley and Parmesan cheese.
9. Season to taste.
10. Stir thoroughly cover and leave to rest for 3 minutes before serving.