4 sprigs fresh rosemary, leaves finely chopped,
2 tbsp. olive oil,
2 tbsp butter,
1 onion, finely chopped,
1 stalk celery, finely chopped,
2 cloves garlic, finely chopped,
1lb pork sausage, cut onto ½ inch pieces,
2 c Arborio rice, once rinsed in water,
1 c dry white wine,
4-5 c chicken or vegetable stock,
1 c freshly grated Parmesan cheese
Heart oil and butter in a large saucepan or stainless steel pot. Add onions and celery, cook until glassy. Add garlic, rosemary and sausage. Cook for 4 min until sausage starts to brown. Remove sausage from pan and add rice to the pot, stir for about 2 min until rice becomes translucent. Pour in wine, which will evaporate very quickly and add ½ c of broth to the mixture as soon as it has been fully absorbed. Constant stirring is required at this point. Continue process until all stock is used up. This will take about 20 min until rice is creamy but still firm to the bite-al dente.
Add sausage to the rice, mix in Parmesan and let sit covered for 1 min until cheese has melted.