Stefania's risotto with treviso, sausage and mushrooms

Heat one tablespoon of the olive oil in medium frying pan; cook sausages over a medium heat, until browned and almost cooked through. Drain on absorbent paper, slice thinly. Add another tablespoon of olive oil to the same pan, cook mushrooms, stirring, until softened.

Bring stock and water to the boil in a medium saucepan, then reduce heat and keep hot.

Heat the remaining olive oil in a large, heavy-based pan; cook the onion and garlic, stirring, until soft but not coloured. Add the rice to the pan; stir over medium heat until coated in the oil mixture.

Add the wine; cook, uncovered, until the liquid has evaporated. Add the stock mixture in ½-cup (125ml) batches; cook, stirring, over a low-medium heat until the liquid is absorbed after each addition. Add the treviso and sausage before the last addition of the stock mixture. Total cooking time will be about 25 minutes.

Remove pan from the heat, stir in the butter and parmesan. Cover, stand for 3 minutes. Top the risotto with mushrooms and parsley, and serve with freshly ground black pepper and extra parmesan, if desired.