1lb./ 450 gr. sausagesouter skin removed, cut into large chunks
½cupMavrodafni or other sweet red wine
1butter stick1/2 cup
2cupCarnaroli rice mix with mushrooms
1cupgrated parmesan cheese
Heat a large, nonstick skillet over medium heat. Add the sausages and sauté for about 5 minutes, until they begin to brown.
Add ½ cup of Mavrodafni. As soon as it evaporates, remove the skillet from the heat and keep aside.
Keep simmering the broth. Melt butter and add a little oil in a large saucepan over medium heat. Sauté the onion and garlic for about 5 minutes. Season with salt. Add the rice and stir for 2 minutes.
Add 1 cup of the broth. When it is absorbed, add another cup, repeating the same process until most of the broth is absorbed by the rice. Return the sausages and basil to the rice. If necessary, add a little bit more broth. Add half of the cheese and stir.
Serve the risotto with the remaining cheese on the side.