For ➍4 tbs butter
4 hot Italian sausages, casings removed*
1 small onion, chopped
2 small bay leaves
175 g arborio rice
10 cl dry white wine
60 cl low-salt chicken broth
pinch of saffron threads
50 g freshly grated Parmigiano cheese plus additional for serving
5 tbs chopped fresh Italian parsley
Melt 2 tbs butter in large saucepan over medium-high heat.
Add sausages and break up with fork.
Add onion and bay leaves. Sauté until onion is translucent, about 4 m.
Stir in rice. Add wine. Boil until liquid evaporates, 1 m.
Add broth and saffron. Bring to boil.
Reduce heat to medium-low; simmer, stirring occasionally, until risotto is tender, adding more broth if dry, about 18 m
Discard bay leaves. Mix in cheese and parsley.
Season with salt and pepper. Pass cheese alongside.
*Alternatively, grill the sausages before removing the casing.
See risotto tip.
