Rice / Autumn / Stefano di Pieri / Serves: 6

3 italian sausages or 1 cotechino, about 500gm
2 litres (8 cups) cold water
500 ml (2 cup) vegetable stock
80 ml (1/3 cup) olive oil
1 onion, finely chopped
400 gm (2 cups) carnaroli rice
100 ml dry white wine
40 gm (1/2 cup) finely grated parmesan
1/2 cup (loosely packed) coarsely chopped flat-leaf parsley
3 mandarins, finely grated rind only (or to taste)


Cotechino is a large pork sausage from Emilia-Romagna in northern Italy. Leftover cotechino may be refrigerated for up to 3 days. Eat it warmed and served with steamed vegetables and salsa verde.


Gourmet Traveller

Place sausages in a saucepan, cover with the water and bring to the simmer over medium heat, reduce heat to low and cook for 1.5 hours.
Remove sausages and cool completely.
Cut into 1cm pieces and set aside.

Add vegetable stock to cooking liquid and bring to the boil.
Season to taste with sea salt, reduce heat to low and simmer until required.
Meanwhile, heat olive oil in a large heavy-based saucepan over medium heat, add onion and cook until translucent (8-10 minutes).
Add rice and stir to combine.
Add white wine and cook until evaporated (2 minutes).
Gradually add stock 1 cup at a time, adding more as liquid is absorbed and stirring occasionally.
After 10 minutes add sausage and continue cooking, adding stock until rice is al dente and all liquid is absorbed (25 minutes).
Remove from heat.
Add parmesan and parsley, then season to taste with mandarin rind and freshly ground black pepper.
Serve immediately.