320 g carnaroli rice
10 Swiss chard leaves
2 dry sausages
2 l stock
20 g butter
40 g grated parmesan
150 ml white wine
Cut the chard into strips, saving one entire leaf for decoration.
Clean and dice the shallot. Heat the butter in a pan, fry the shallot, add the rice and toast it until transparent.
Pour over the wine, a ladle of stock, and add the speck.
Continue to add stock as the rice absorbs it, stirring frequently.
Meanwhile brown the sausages in a pan, and then remove the skin and break up with a fork.
When the risotto is half cooked, add the chard.
Continue to add stock until the rice is cooked, but retains a soupy consistency.
Remove from heat and add sausages, butter, parmesan, salt and a generous serve of freshly ground pepper.