09 September 2014,12:26 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a small frying pan over medium heat. Add the sage and fry until crisp, about 2 minutes. Scoop out with a slotted spoon and drain on paper towels.
  • Melt the butter in a large frying pan over medium heat. Add the onion and saute until softened, 5 minutes. Add the sausages and sauté until browned, about 5 minutes.
  • Add the rice and sauté until translucent, about 2 minutes. Stir in the wine and cook until it evaporates, 5 minutes.
  • Begin adding the stock, cooking and stirring until each addition has been absorbed and the rice is tender, 20 minutes. Remove from the heat. Cover and let rest for 5 minutes. Garnish with the sage leaves and serve hot.


  • 5 tablespoons sesame oil
  • 15 leaves fresh sage
  • 4 tablespoons butter
  • 2 large onion, finely chopped
  • 500 grams Italian pork sausages, skinned and cut into bite-size pieces
  • 500 grams Italian risotto rice
  • 100 ml dry red wine
  • 2 liters vegetable stock, boiling

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