Ingredients

• 1 litre (4 cups) Massel chicken style or vegetable liquid stock
• 4 (about 320g) Italian-style sausages
• 2 tablespoons olive oil
• 200g Swiss brown mushrooms, thickly sliced
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 cups (330g) arborio rice
• 1 cup (250ml) dry red wine
• 1/2 cup (40g) finely grated parmesan
• 1/2 cup finely chopped chives
• Shaved parmesan, extra, to serve
• Chopped chives, extra, to serve

Method

• Step 1 Bring stock to the boil in a saucepan. Reduce heat and keep at a gentle simmer.
• Step 2 Remove and discard the skins of the sausages. Heat a large saucepan over high heat. Add the sausage meat and cook, using a wooden spoon to break the meat into small pieces, for 2-3 minutes or until brown all over. Transfer to a plate.
• Step 3 Add half the oil to the pan and add the mushrooms. Cook, stirring, for 2 minutes or until golden. Transfer to the plate.
• Step 4 Add the remaining oil to the pan. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the rice and stir for 2 minutes or until grains appear slightly glassy. Add the wine and stir until the liquid is completely absorbed. Add 1/2 cup (125ml) of stock. Continue adding the stock, a ladleful at a time, stirring, allowing the liquid to be absorbed before adding more. Cook for 20 minutes or until the rice is tender yet firm to the bite and the risotto is creamy. Remove from heat and stir in the sausages, mushrooms, parmesan and chives. Taste and season with salt and pepper.
• Step 5 Spoon evenly among serving bowls. Top with shaved parmesan and chives, if desired, and serve immediately.