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1
Heat the oil in a frying pan and gently fry the sausages until cooked through, around 20 minutes.
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2
In a separate frying pan, slowly fry the bacon until crisp.
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3
Set aside.
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4
Meanwhile, melt the unsalted butter in a heavy-based saucepan, add the finely chopped onion and gently fry without colouring until softened.
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5
Add the risotto rice to the onion and stir to coat each grain in butter.
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6
In a separate pan, bring the stock to the boil.
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7
Add a ladleful of the stock to the rice, stir and cook until the stock has evaporated.
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8
Continue gradually adding the hot stock to the rice for between 15-20 minutes, until the rice is cooked.
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9
Meanwhile, chop the sausages into 1/2in slices.
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10
After the rice has cooked for 15 minutes, add them to the risotto in pieces.
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11
When the rice is fully cooked, take off heat and put to one side.
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12
Add the chopped butter and diced cheese and leave to stand for 3 minutes.
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13
Mix together and season with salt and freshly ground pepper.
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14
Divide among 4 serving dishes.
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15
Mix the bacon and chopped parsley together, sprinkle on top, garnish with parsley sprigs and serve.
