Risotto with Red Wine and Sausages

This rich risotto is real 'curl up on the couch with a glass of red' food - perfect for a cold wintery night in. Serve with a green salad if you feel the need.

4 Italian pork sausages (the ones with fennel are really nice)
2 tablespoons butter (NOT margarine)!
1 onion, finely chopped
300 g Aborio rice
¾ cup red wine
5 or 6 cups of chicken stock, kept hot
1 tablespoon finely chopped flat leaf parsley
salt and freshly ground black pepper
1 tablespoon of freshly grated Parmigiano

Skin the sausages, and heat a non-stick frying pan. Pinch small sections of the sausage into the pan. Fry gently until crusty and golden, then completely drain off the oil and keep in a warm place.

Melt the butter in a heavy pan, add the onion and cook until it softens. Add the rice and toss until well coated, stirring constantly. Add red wine and allow to bubble and be absorbed by the rice for 2 minutes, stirring.

Add half a cup of stock to the rice and stir until it is absorbed, over medium to low heat.

Add another half cup of stock and stir constantly but calmly with a wooden spoon until it is absorbed.

Continue for about 10 minutes.

Add the sausage pieces to the risotto and stir through, then continue the process of adding stock for another 10 minutes.

Start tasting the rice ti determine how much more time and stock is needed. Add the remaining stock a ladle-full at a time and cook for another 5 -10 minutes, until rice is cooked but not soft, and there is a general creaminess to the sauce.

When the rice is cooked, which will take 30-35 minutes all up, taste for salt and pepper, add parsley and parmigiano cheese, stir and cover. Bring to the table but leave for 5 minutes before uncovering.

Serve with a little extra grated Parmigiano on top.