500 g cotechino sausage
3 white onions
1 risotto bianco recipe
freshly ground black pepper
1 small handful fresh thyme, leaves picked
Parmesan cheese, for grating
extra virgin olive oil
Preheat the oven to 190ºC/375ºF/gas 5. Place the cotechino on a small roasting tray with the unpeeled onions and pop into the preheated oven. Bake for about an hour until the onions are soft and sweet and the sausage is cooked. Remove everything from the oven and turn it down to 150ºC/300ºF/gas 2.
Start the risotto bianco as usual and continue through the recipe, adding the stock little by little. While doing this, you'll have plenty of time to peel the cooled onions. Cut one of them into quarters, put them in a dish and keep them warm in the oven. Finely chop the other 2 onions, peel the thick fatty skin off the sausage and discard it. Crumble up the sausage meat inside. When the rice is three-quarters cooked, at Stage 3, stir in the chopped baked onions and the crumbled sausage, and continue cooking the risotto until the rice is perfectly cooked.
At Stage 4, when you add the butter and Parmesan, taste, season carefully to perfection, and fold in the chopped thyme leaves. Divide between your plates, break up one of the onion quarters over each, and serve sprinkled with grated Parmesan.
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BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council