The award-winning chefs at Lucarelli create a taste of Italy for you to make at home 

England have been beaten on penalties by the Italians in the final of the Euros, but here at Brum Living Towers we’re not ones to bear grudges – especially when it comes to tucking into some of our favourite Latin food. We’ve got the award-winning chefs at Lucarelli at the Mailbox to thank for this gorgeous recipe which will bring a taste of Italy to your home. Bellissimo!

RISOTTO FONTINA E SALSICCIA 

Ingredients for the risotto: 

• 350gm Carnaroli rice

• 1ltr vegetable stock

• 100gm Fontina cheese

• 80gm fresh pork sausage

• 40gm butter

• 40gm parmesan cheese

• 1 white onion, finely chopped

• 40ml white wine

• 1tbs olive oil

• 5gm salt fine

• 5gm ground pepper

Ingredients for the vegetable stock: 

• 4 celery sticks, chopped in chunks

• 2 leeks, chopped in chunks

• 2 carrots chopped in chunks

• 1 onion, chopped in chunks

• 2 garlic cloves

• 5 peppercorns

• Bouquet garni – 2 parsley stalks, 2 springs of thyme, 2 springs of rosemary, 1 bay leaf, tied with string.

• Pinch of salt

Method: 

First, make the stock by tipping all the stock ingredients into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and set aside.

Then heat the olive oil in a flat-based saucepan and gently fry the onion until softened but not brown coloured. Add the sausage and gently cook it for 5 minutes. Add the rice and stir vigorously using a wooden spoon. Once the rice has become shiny start adding the white wine, letting the wine evaporate as you continue to stir.

Add a ladle of hot stock, continuing to stir vigorously and let the rice absorb the stock before adding another ladle. Continue this process for about 15 minutes until the rice is soft.

Then remove the risotto from the heat and add the Fontina cheese, butter and Parmesan cheese. Cover with a lid and set aside for 3 minutes. Stir the melted cheese through the risotto, and season with salt and pepper if necessary. Serve immediately and enjoy!