Maltese Sausage & Red Wine Risotto


  • 2 tsp Olive Oil
  • 600 grms Arborio Rice
  • 10 fresh mushrooms, chopped
  • 3 maltese sausages, skinned
  • 1 onion sliced, chopped
  • 2 cloves Garlic, chopped
  • 150ml Maltese Red Wine
  • 1.5 liters hot chicken stock
  • 225grms grated Parmesan
  • Salt & pepper


Heat the oil in a large pan add the garlic and onion to the oil in the pan and cook for 5 minutes or until the onion has softened.

Add the Maltese sausage meat and cook for another 5 -10 mins.

Stir in the rice, then stir in the wine and cook vigorously for 2 minutes until the liquid has evaporated.

Pour in half the stock and cook for 10 minutes or until the liquid has evaporated, stirring from time to time.

Add the remaining stock and continue to cook gently, stirring occasionally, for a further 8-10 minutes or until all the liquid has been absorbed and the rice is tender.

Divide the risotto between 4 bowls and sprinkle with Parmigiano-Reggiano and freshly ground black pepper.

Difficulty: Easy

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