From Carmelo’s Kitchen:
Servings: 2
Sauce:
1 tbsp / 15ml olive oil
1 cup / 250ml large red onion, medium chopped
1 sprig fresh rosemary, finely chopped
Pinch sea salt mixed with 1/4 cup / 50ml Herbs de Provence (savoury, marjoram, thyme, oregano)
Sausages:
1/2 lb / 227g Sweet Italian pork sausages
1/2 cup / 125ml dry red wine
Risotto:
1 tbsp / 15ml olive oil
1 cup / 250ml large red onion, medium chopped
3.5oz / 100g Rice Arborio (risotto rice)
1/2 cup / 125ml dry white wine
1-1/4 / 300ml chicken broth
1oz / 30g butter
2oz / 50g Parmigiano-Reggiano cheese
Preparation:
Sauce:
In medium-sized frying pan, warm olive oil over high heat and add chopped red onion. Remove rosemary leaves from stem, chop finely and add to pan. Add a pinch of sea salt mixed with herbs. Stir and cook for 5 minutes until onions caramelize into chestnut colour. Be careful not to burn! Remove from heat and set aside.
Sausages:
Slit the sausages with a sharp knife and remove the skins. Break sausage meat by hand into small chunks and place in same frying pan as before on high heat. Do not add more olive oil. Put 2 tablespoons / 15ml of the sauce mixture over sausage chunks in pan. Pour in red wine, stir and cook for 3 to 4 minutes, so sausage meat is still soft, then remove from pan and set aside. Reduce red wine left in pan over high heat, then pour over sausages.
Risotto:
In medium-sized saucepan, add chopped red onion and olive oil over high heat to soften onions. Using ‘1 to 3’ method (in this case 100g rice to 300ml broth) add Arborio rice and stir for 2 minutes. Heat chicken broth in separate small pan. Add white wine to the rice, reduce heat to simmer and allow rice to slowly absorb the liquid. Then add 100ml of chicken broth and bring to the boil. Reduce heat and simmer for total of 15 minutes, gradually adding rest of broth until it is absorbed, stirring every 2 minutes. Remove from heat and stir in butter and Parmigiano-Reggiano cheese.
Pour risotto portion into serving dish, lay sausage chunks onto risotto and spoon rest of caramelized onion sauce over top.