A two-stage recipe starting with a Sausage and Tomato Sauce that I made one day beforehand. 
Sausage and Tomato Risotto
1/8 onion, minced
85g Italian sausage, chopped
A:
30g chopped sundried tomatoes
100ml plum tomatoes
1/4 sprig of rosemary
Salt and black pepper
- Saute the onion in olive oil until soft then add the sausage.
- Cook for 5 mins then toss in ingredients A.
- Simmer until thick then season to taste.
10g butter
1/8 onion, minced
80g arborio rice
1/8 cup red wine
1 cup hot beef stock (1/2 beef stock cube dissolved in 1 cup boiling water)
B:
15g cold butter
20g finely grated pecorino
Pecorino shavings
1 tbsp finely chopped flat-leaf parsley
- Saute the onion until soft then add the rice.
- Fry until translucent before adding the red wine. Cook until fully absorbed
- Stir in the hot stock gradually in stages until fully incorporated and risotto is creamy.
- Add the sausage mixture a little at a time until desired flavour and consistency.
- Remove, season to taste and stir in ingredients B.
- Garnish with pecorino shavings and chopped parsley.
- Serve with a spoonful of Black olive, Caper and Walnut paste.
(Recipe from here)
