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Ingredients

The ingredients are:

600 grams luganighe sausage (simmered for 20 minutes in plain water)
25 grams butter
1 yellow onion, finely diced
250 grams dry rice (risotto rice)
200 ml white wine
800 ml meat stock (chicken or vegetable stock, kept warm, make it easy for yourself and just dissolve some stock powder in 800ml boiling water)
1/2 teaspoon saffron powder (1 teaspoon is also fine if you want a more intense coloured risotto)
Salt & pepper to taste
100 grams grated Parmesan cheese (hard cheese eg: parmesan, romano or sbrinz)

Step 1: In a large pan, melt the butter and sweat the onions over low heat without letting it caramelize
Step 2: Add the rice and mix well. Saute over low heat until rice turns translucent
Step 3: Add white wine and turn up heat. Stirring constantly until white wine is completely absorbed by rice
Step 4: Add stock to rice. Stop adding stock when rice has been covered by liquid. Bring to the boil and reduce heat to a simmer. Leave rice uncovered and stir occasionally to prevent bottom from burning. Add more stock if liquid has been reduced too much. Keep simmering until rice is creamy and al dente (approximately 20 minutes)
Step 5: Stir in saffron and grated cheese. Mix well and season to taste with salt and pepper
Step 6: Portion rice and sausage into deep plates. Serve

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