Difficulty: Medium

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.


Montbéliard sausages  
50g bacon 
250g rice for risotto 
½ onion 
1 tablespoon oil 
25g butter 
50g Parmesan 
Salt and pepper 
1 stock cube 
Flat-leaf parsley


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.



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