It's delicious and versatile: you can use your imagination and come up with many different flavors, mix ingredients and even use leftovers that have been in your fridge for a while.
This recipe was taken from a Brazilian magazine - it's not a favorite of mine, but when I saw the risotto special edition I had to have it.
Even though I omitted the sausages, I liked the result very much. I will definitely make this risotto again, and use bacon instead of sausages.
Be careful not to do as I did: I ate so much that I had to walk around the apartment not to explode - I felt like Violet herself!
62ml olive oil
4 leeks, sliced
150g pork sausages
400g Arborio rice
120ml red wine - I used white wine
500ml chicken stock - I used vegetable stock
50g cold butter
40g grated Parmesan cheese
Bring stock to a boil in a medium saucepan.
In a large pan, heat olive oil over high heat. Add the leeks and cook for 5 minutes.
Cut and crumble the sausages, add to the pan and cook for 1 further minute.
Pour in the rice and stir for 1 minute; add the wine and stir until it's absorbed.
Add the stock - 1 ladleful at a time - and stir constantly until it's absorbed. Repeat this step until the rice is al dente.
Remove from heat, add butter and cheese and mix well. Add salt and pepper to taste, if desired.