Instructions: Simmer the lentils salamini and bay leaf in the chicken stock for 15 minutes covered.

In the meantime fry the onion gently in the oil until soft but without colouring.

Add the potatoes celery carrots and tomatoes and fry gently for 2 minutes.

Add the risotto rice and stir to coat each grain.

Stir in 1 ladleful of broth lentils and sausages to the rice at a time and continue to stir allowing each ladleful to be absorbed into the rice grains before more is added.

Continue until all is incorporated when the rice should be creamy but still retain some bite. Check the seasoning and serve.

This dish is produced in various ways and is typical of the Vercelli area and Novara the main commercial centre of italian rice cultivation. Traditionally you would use rice from the last harvest and the first sausage made with a newly killed pig. They also make a very delicious version there with frogs but I discovered they were very difficult to catch so I have used little salamini instead. This is a one course meal the quantity is abundant and it is a dish to enjoy on a day when you are really hungy. If you do not have lentils you can use beans or chickpeas.

Serves 4

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