Sausage and red wine risotto (Risotto alla salsiccia)

1. Remove the skin from the sausages and crumble the meat; finely chop the onion; strip and finely chop the rosemary leaves; bring the stock to the boil and keep it at a gentle simmer.

2. In a wide pan, fry the sausage meat in the olive oil, breaking it up, for 5-6 minutes until browned and crumbly, then add the onion and rosemary and cook together for 3 minutes.

3. Add the rice, toast it for 2 minutes, stirring, pour in the red wine and cook until it has completely evaporated.

4. Cook for 17-18 minutes, adding the hot stock a ladleful at a time and stirring often, until the rice is creamy but the grains still have a slight bite.

5. Take off the heat, stir in the butter and grated parmesan, taste and add salt only if needed; season with pepper and leave covered for 2 minutes.

6. Serve hot with freshly ground pepper.

Tip: Red wine gives the risotto a lovely burgundy colour and a deep, rounded flavour - choose a wine you'd happily drink, as its taste stays in the dish.