400g (14oz) meaty, pork sausages
900ml-1.2 lites (11/2- 2 pints) chicken stock
45g (11/2oz) butter
1 onion, chopped
3 cloves of garlic, chopped
1-2 medium-hot red chillies, deseeded and chopped
225g (8oz) risotto rice
150ml (5fl oz) red wine
200g (7oz) canned chopped tomatoes
2 tablespoons chopped parsley
lots of freshly grated nutmeg
150g (5oz) kale, trimmed and coarsely shredded
30g (1oz) parmesan, freshly grated
salt and pepper
Place a frying pan over a medium heat until good and hot.
Meanwhile, cut your sausages in half lengthways. Lay the sausages, cut-side down, in the hot pan and sizzle until browned. Turn over and brown the other side. Pull the meat away from the skins, break up roughly and return to the hot pan for a few more minutes. Scoop all the sausage chunks out of the pan and reserve.
Pour the stock into a saucepan and heat up slowly on a back burner. When it gets to boiling point, turn the heat right down low, so that the stock stays hot but doesn’t boil away.
Meanwhile, melt half the butter in a wide, shallow saucepan. Add the onion, garlic, and chillies and fry gently until the onion is tender and translucent, without browning. Now add the rice and stir around for a minute until each grain is coated with butter. Pour in the wine and carry on stirring until it has nearly all disappeared.
Now add the tomatoes, half the parsley, salt, lots of pepper and a generous grating of fresh nutmeg.
Pour in a ladleful of hot stock and carry on stirring. Once this batch of liquid has all but boiled away, add another ladle of hot stock, and stir and so on.
After some 10-15 minutes of stirring, stir in the prepared kale, then go right back to stirring and adding stock as and when required.
Afetr 10-15 minutes, the rice should be almost al dente. Stir in the sausage and more stock, then stir for a couple of more minutes until the rice is perfectly al dente. Draw off the heat.
Stir in the remaining butter and cheese, and taste and adjust seasonings. Sprinkle with the last of the parsley and serve.