Risotto alla Salsiccia (Italian Sausage Risotto)

• 1.1 liters Chicken stock, hot
• 1 medium Yellow onion
• 1 tbsp Olive oil
• 60 g Butter
• 300 g Italian pork sausage
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Arborio rice
• 150 ml Dry White Wine
• 60 g Parmesan

1. Pour the chicken stock into a saucepan and bring it to a gentle simmer, then keep it hot over a low heat. This keeps the risotto cooking steadily once you start adding liquid.
2. Finely chop the yellow onion. Heat the olive oil with half the butter in a large frying pan over a medium heat, then cook the onion for 6 to 8 minutes until soft and translucent, not browned.
3. Squeeze the Italian pork sausage meat out of its skins into the pan and break it up with a wooden spoon. Cook for 6 to 8 minutes until browned and cooked through, then season with a pinch of the fine sea salt and a little black pepper.
4. Stir in the arborio rice and toast for 2 minutes until the grains look slightly translucent at the edges. Pour in the dry white wine and stir until it has almost completely evaporated.
5. Add a ladle of hot stock and stir gently until it is mostly absorbed. Continue adding stock a ladle at a time, stirring often, for 18 to 22 minutes until the rice is al dente and the risotto is creamy and loose enough to slowly spread on a plate.
6. Take the pan off the heat and stir in the remaining butter and the parmesan until glossy and rich. Taste and adjust with the remaining fine sea salt and black pepper, then rest for 2 minutes before serving.

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