WHAT YOU DO
Step 1. Preheat the oven to 180C/gas mark 4. 4 In a separate saucepan, heat chicken stock, wine and tomatoes, then add to the casserole dish. Season with salt and pepper, stir and cover tightly with foil or a lid.
Step 2. Heat some oil in a casserole dish over a medium heat. Cook the sausages for 15 minutes, until fully cooked. Remove from the dish and slice into bite-sized pieces. Set aside.
Step 3. Add the onion to the dish and sauté on a low heat for seven to 10 minutes, until lightly golden. Add the garlic and cook for one minute. Add the rice, celery, carrots and parsley. Allow to cook for two minutes, stirring from time to time. Return sausages to the dish.
Step 4. In a separate saucepan, heat chicken stock, wine and tomatoes, then add to the casserole dish. Season with salt and pepper, stir and cover tightly with foil or a lid.
Step 5. Place in the oven and cook for approximately 45 minutes, until the liquid is absorbed and the rice is just tender, stirring occasionally. Sprinkle with Parmesan shavings and drizzle with some olive oil to serve.
TIP
Try chorizo or one of your favourite local sausages instead of the Sicilian fennel sausages.bone for extra flavour during the cooking process
Recipe courtesy of Catherine Fulvio
Photography by Hugh McElveen
