Approx. 1.5 litres/2 pints vegetable stock 400g/14oz risotto rice 6 big or 12 small sausages 1 leek 1 large onion finely chopped 20cl or 2 wine glasses of dry white 2 + 2 tablespoon olive oil 40g butter 100g /4oz grated parmesan Sea salt and ground white pepper if possible otherwise black pepper will be perfect too
Clean the leeks and cut them finely in small long pieces of 4/5cm long. Heat the olive oil and butter and then add the cut leeks until a little bit golden and tender. Add salt then reserve. Cook the sausages except one in a pan then reserve. In a separate pan, heat the olive oil, add the onions and the chopped sausage left uncooked. Fry very slowly for about 13mm without colouring. When the onions have softened add the rice and turn up the heat.
The rice will now begin to lightly fry, so keep stirring it. After 2/3mm it will look slightly translucent. Add the wine, salt and pepper. Once the wine has cooked into the rice, add a first ladle of stock. Turn down the heat to a simmer so the rice doesn’t cook too quickly. Keep adding ladles of stock stirring all the time until all the liquid is absorbed. (allow each ladle of stock to be absorbed before adding the next) After 15/18mm when the rice is cooked ( the rice needs to be soft with a slight bite). Add salt and pepper according to your test. The rice has to be “all’onda” which mean creamy, making waves in your plate, you don’t want it thick and solid like a cake! Five minutes before the end, add the leeks and the cooked sausages . Remove from the heat and add the Parmesan and the butter, Stir well, then let it sit for 2 minutes. Eat as soon as possible.
If you run out of stock before the rise is cooked, add some boiling water.
