Why not give the Italian classic risotto a French twist with the addition of Montbéliard sausages? Serve it with a crisp green salad on the side and a glass of wine.
2 Montbéliard sausages
250g rice for risotto
1 tablespoon oil
Salt and pepper
1 stock cube
1Cut the sausages into slices, fry them with bacon in a frying pan and set aside.
2Heat 1 tablespoon of oil and butter and fry the ½ onion without browning! Add the rice and let it fry for a few minutes until it becomes translucent. Add a splash of water and add salt, pepper and the stock cube. Do not add too much water at once, but add a little from time to time. Once the rice is cooked (al dente), take it off the heat. Add a knob of butter and a good handful of Parmesan, then it let stand for 5 minutes. Mix in the bacon and the sausage slices and sprinkle with chopped parsley. Serve hot.
3Suggested wine pairing… Alsace Pinot gris, Jura blanc, white Burgundy.