Risotto Salsiccia : Risotto with Sausage

Risotto Salsiccia : Risotto with Sausage

Ingredients

4 C chicken stock

2 Sweet William's Sausages, flavour of your choice

1 Tbsp olive oil

1 small-medium white onion, chopped

1.5 C Arborio rice

1 C dry white wine

1 C of your favourite tomato sauce

2 handfuls grated Parmigiano

green onions, chopped, for garnish and extra flavour

- Heat chicken stock in a medium pot – once boiling, turn off heat

- Remove casings from sausages - in a small sautée pan over medium heat, cook crumbled sausage until no pink remains - drain fat and set aside

- In a large sautée pan, over medium heat, cook chopped onion in 1 Tbsp olive oil until translucent – add Arborio rice and sautée 2-3 minutes – add white wine to onion/rice and cook until wine is absorbed into rice, almost dry, stirring occasionally – add one ladleful of warm chicken stock to rice – allow to cook until stock is completely absorbed into rice, almost dry, stirring occasionally – repeat until all stock is gone – stir in tomato sauce, Parmigiano and chopped green onions to taste - serve hot garnished with more chopped green onions