1 onion, chopped

2 tablespoons (30 ml) olive oil

3/4 cup (180 ml) Arborio rice

1/4 cup (60 ml) white wine

3 cups (750 ml) chicken broth, warm

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

1/4 cup (60 ml) chopped fresh basil

2 spicy Italian sausages (225 g / 1/2 lb), casing removed

Salt and pepper

In a saucepan, soften the onion in the oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Deglaze with the wine and cook over medium heat, stirring frequently, until almost dry.

Add broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth.

After about 30 minutes, the rice should be tender. Add the cheese and basil and stir until the cheese has melted.

Meanwhile, in a skillet, brown the sausages, crumbling the meat with the back of a spoon, until golden brown. Transfer to the risotto and stir to combine. Adjust the seasoning.

Spread the risotto on a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled.

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