Australian Table
Ingredients
Method
1.Cut sausages in half lengthways and remove casings. Bring chicken stock and 2 cups water to a simmer in a saucepan on medium heat.
2.Heat oil in a large heavy-based saucepan on medium. Cook onion, 5 minutes, stirring, until soft. Add sausage meat and cook, 3 minutes, stirring to break up any big lumps. Add mushrooms and cook, another 3 minutes. Stir in rice and cook, another minute, until coated.
3.Stir in wine. When absorbed, add a ladle of simmering stock. Cook on medium heat, stirring, until stock is absorbed.
4.Add remaining stock, one ladle at a time and stirring constantly, until stock is absorbed. Repeat until all stock is added and risotto is cooked, about 20 minutes. Add peas with last ladle of stock.
5.Remove pan from heat, cover and set aside, 5 minutes, without stirring, so any remaining liquid is absorbed. Fold in parmesan and butter. Season and serve immediately.
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