Tipsy Risotto

Ingredients

Preparation

1. In a large non-stick pan, heat 2 tbsp of the butter and the olive oil over medium-high heat. Add the onion and cook for a few minutes.
2. Once the onion is translucent, crumble the sausage into the pan, breaking the meat up with a spoon. Continue cooking for about 5 minutes.
3. Add the rice and toast for 1 to 2 minutes. Add the pancetta and continue cooking for another 1 to 2 minutes.
4. Pour in the wine and cook until fully reduced (the rice should be a nice red colour).
5. Once the wine is reduced, lower the heat to medium and pour in the stock, one ladle at a time (wait for the stock to be fully absorbed by the rice before adding another ladle). Cook stirring frequently until the rice is al dente, about 20 minutes.
6. Once the rice is cooked, remove the pan from the heat. Incorporate the Parmesan and 2 tbsp of butter. Season with salt and mix thoroughly.
7. Serve the risotto immediately with a drizzle of olive oil and some freshly ground pepper. Buon appetito!