Step 1/4
- 2 onions
- 60 g Italian sausages
- 10 g parsley
Preheat the oven to 180°C/350°F. Peel and thinly slice onions. Remove italian sausage from the casing and chop into pieces. Roughly chop parsley.
Step 2/4
- ovenproof pan
- rubber spatula
Heat an ovenproof pan over medium-high heat with some olive oil. Add sausage and let brown for approx. 8 min., then add onions and cook, stirring often, until lightly caramelized, approx. 15 min. Season with salt and pepper.
Step 3/4
- 300 g risotto rice
- 800 ml water
- 2 tbsp mascarpone cheese
Reduce heat to medium, then add the rice, stirring to combine. Cook for approx. 2 min., then add the water and mascarpone. Stir to combine.
Step 4/4
Transfer pan to the oven and bake for approx. 20 min., or until rice is cooked but al dente. Let cool approx. 5 min., then serve topped with parsley. Enjoy!