Sausage and white wine risotto
Forget bland risotto dishes this dish has some serious attitude
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Cooking tools:
- Oven
- Stove
- Skillet
- Roasting pan
- Saucepan
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Grater
- Serving bowl
Ingredients
- 300g risotto rice
- 1tbsp olive oil
- 2-4 sausages, preferably Italian
- 1ltr (1¾pt) warm chicken stock
- 30g (1oz) butter
- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 1 sprig of thyme
- 1 sprig of rosemary
- Flaked sea salt
- Freshly ground black pepper
- 150ml (5fl oz) white wine or vermouth (such as Noilly Prat )
- 50g (1¾oz) Parmesan cheese, freshly grated, plus extra to serve
- 2tbsp finely chopped parsley, to serve
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