Method

• 1.
  Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.
• 2.
  Heat olive oil in a large heavy-based saucepan with a lid over medium-high heat. Add sausage meat and cook, breaking up continuously with a wooden spoon, for 8-10 minutes until meat is caramelised and almost crispy. Transfer to paper towel to drain. Set aside until ready to use.
• 3.
  Heat half of the butter in the pan and reduce heat to medium. Add onion, garlic and chilli, and cook, stirring occasionally, for 7-8 minutes until onion has softened. Add rice and stir for 2-3 minutes until well coated in the mixture. Add the wine and simmer, stirring continuously, for 1-2 minutes until reduced by three quarters and wine is absorbed. Stir in hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition, until all stock has been used, the rice is cooked and the mixture is thick; this will take about 18-20 minutes. The rice should be creamy but still retain some bite.
• 4.
  Turn off the heat and stir in remaining 40g butter, cavolo nero and grated parmesan. Season to taste. Cover with the lid and stand for 2-3 minutes until cavolo nero has wilted. Add the cooked sausage meat, stir through and serve immediately.