There are quite a few sausages that you can use in this recipe if you like. I have used Italian sausages with fennel added to them, which gives a beautiful hint of aniseed to the finished risotto, but good old pork snags will do the trick. I’ve used leek here because I love the flavour, but spring onions or brown onions can be substituted.
The quantities shown will serve four.

•  6 Italian (or pork) sausages
• 1-2 leeks (or 1 onion)
• 1½ litres of vegetable stock
• 1 tablespoon butter
• 1 tablespoon olive oil
• 200gms Arborio rice
• ½ cup white wine
•  ½ cup grated Parmesan cheese

In a large saucepan, heat the vegetable stock to a simmer.
While the stock is heating, remove the casings from the outside of the sausages and break the meat into large lumps. Slice the white and a small amount of the green part of the leeks into half lengthways and wash thoroughly (leeks can hold a lot of grit in between their layers). Now slice the washed leek into fine slices.
Heat the butter and the olive oil in a heavy-based frypan and add the sliced leeks. Stir-fry the leeks until they are just tender and well coated with the butter and olive oil, which will only take about three or four minutes. Add the sausage meat and stir frequently to ensure that the meat browns.
Now add the Arborio rice to the frypan and stir well to coat the rice with the butter and oil. Add the white wine to the pan and stir until the wine is absorbed by the rice.
Add the hot vegetable stock, half a cup at a time, to the rice mixture. Stir the ingredients constantly, ensuring that the stock has been absorbed before adding more. After 10 to 15 minutes, test the rice to see if it is tender: the rice should have just a hint of a bite to it. If the rice is not quite cooked, continue adding a little more stock until the desired result has been achieved.
When you are happy with the tenderness of the rice, remove the pan from the heat and add the grated Parmesan cheese.
Serve with some crusty bread and perhaps a green salad.