Sausage Arancini

Instructions

1. 1

   In a saucepan, soften the onion in the oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Deglaze with the wine and cook over medium heat, stirring frequently, until almost dry.

2. 2

   Add broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth.

3. 3

   After about 30 minutes, the rice should be tender. Add the cheese and basil and stir until the cheese has melted.

4. 4

   Meanwhile, in a skillet, brown the sausages, crumbling the meat with the back of a spoon, until golden brown. Transfer to the risotto and stir to combine. Adjust the seasoning.

5. 5

   Spread the risotto on a baking sheet and cover with plastic wrap. Refrigerate for about 2 hours or until completely chilled.