Ingredient List

• Serves 4 – 6
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 50g pancetta, diced
• 200g Italian sausages
• 200ml dry red wine
• 320g arborio rice
• 1 litre simmering beef or chicken stock
• 1 x 400g borlotti beans, drained and rinsed
• 30g unsalted butter
• 4 tablespoons grated parmesan cheese
• Salt and freshly ground black pepper

Flavoured with red wine and Italian sausages, this is a terrific dish to serve on a cold winter night.

Heat oil in a large heavy-based saucepan or frying pan.  Add onion, celery and pancetta. Cook until vegetables are soft.
Remove sausage skins, add sausage meat to pan and cook until no longer pink.  Add half the wine and boil until it has evaporated.
Stir in the rice until grains are coated with oil and translucent.
Start add simmering stock, one ladleful at a time, stirring until absorbed.  Continue stirring and adding stock.  Halfway through cooking, add remaining red wine and rinsed beans.  Finish cooking.
Remove pan from heat, stir in butter and parmesan cheese.  Season to taste.  Cover with a lid and leave for a few minutes before serving on heated plates.

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