3 pork sausages
2 vegetable stock cubes
1 large onion
300g risotto rice
40g grated Parmesan
1 small bunch sage
1 tablespoon truffle paste
4 tablespoons olive oil
1 glass white wine
salt and pepper
Preheat an oven to 220°C. Remove the sausage meat from the skins and shape into small meatballs. Peel the parsnips and cut half of them lengthways into 6-8 pieces. Place in a roasting dish together with the sausage meatballs. Drizzle with 2 tablespoons olive oil, salt and pepper and roast for about 20 minutes until the meatballs and parsnip are cooked and golden brown.
Grate the remaining parsnips and finely chop the onion. Dissolve the stock cubes in a pan with 1,5 litres hot water and keep just under boiling point over a low heat.
Heat a pan over medium heat with 2 tablespoons olive oil and 30g of butter. Sweat the onion for about 6 minutes. Add the grated parsnip and fry for 2 minutes. Add the rice and fry for a further 2 minutes. Add a glass of white wine and allow to reduce until all but 1 tablespoon wine remains. Add the stock, a soup ladle at a time, until the rice has absorbed the stock. Stir gently every so often. When the bouillon has been absorbed, it’s time to add the next ladleful. In total, this process should take about 17 minutes.
Add the mascarpone, grated Parmesan and truffle paste to the risotto. Season with salt and pepper. Cover the risotto with a lid and leave to stand for 5 minutes. In the meantime, heat a frying pan over medium heat with 30 gr butter and fry the sage leaves until crisp and until the butter is nut brown in colour.
Divide the risotto between 3 bowls. Lay the roasted parsnips and sausage meatballs on top. Spoon over the crisp sage leaves and brown butter and serve.