Ingredients (serves 4)
- Olive oil
- 2 knobs of butter
- 1 litre of chicken or veg stock
- 1 red onion, finely chopped
- 1 small or 1/2 a bulb of fennel, finely chopped
- 1/2 bunch of fresh thyme (15g)
- 250g quality sausages
- 300g risotto rice
- 250ml red wine
- 50g Parmesan, grated
- 50g fontina or manchego or emmentaal, chopped into small pieces
Method
- Simmer the stock
- Put a large high sided pan on a medium heat with 1tbsp olive oil and a knob of butter
- Once hot, add the onion and fennel, then strip the thyme leaves in as well.
- Cook for a few minutes as it starts to soften.
- Squeeze the sausages out of their skins and add to the pan. As they start to cook, break them up into small pieces.
- Cook for 10mins, stirring occasionally
- Add the rice and stir for 2mins
- Add the wine and stir until absorbed
- I tend to turn the heat down a little at this point
- Now add the stock a ladleful at a time, letting each one cook away and absorb before adding more.
- Make sure you are constantly stirring or it will stick
- Do this for around 16-18mins, until the rice is cooked but retains its shape (you might not use all of the stock)
- Add a final splash of stock to make it oozy, then add most of the grated Parmesan (save some for serving) and stir in with a knob of butter
- Season with salt and pepper to your liking
- Remove from the heat and add the second cheese, cover the pot for a few mins and let the cheese melt
- Mix it all up and serve with some thyme tips and Parmesan garnish