Lecsó Risotto with Smoked Sausage and Parmesan (Hungarian × Italian)

Method

1. Pour the stock into a small 18 cm pan, heat over medium heat for 4 min, then turn to the lowest heat and keep it steaming hot. Cold stock makes the rice cook unevenly.

   Add in this stepChicken stock, hot 800 ml

   medium heat

2. Heat the olive oil in a wide 24 cm pan over medium heat, fry the sausage sliced 5 mm thick until the edges crisp and the oil turns red, then add the finely chopped onion and cook until translucent; this takes 6 min in all.

   Add in this stepExtra-virgin olive oil 1½ tbspSmoked sausage 100 gOnion ¾

   medium heat

3. Add the peppers, diced 1 cm, and cook over medium heat for 6 min, until soft.

   Add in this stepHungarian wax peppers or bell peppers 240 g

   medium heat

4. Add the rice unwashed and toast it over medium heat for 2 min, until the edges of the grains look translucent. Stir in the paprika for just a few seconds (longer and it burns), then pour in the wine at once and stir until it sizzles down and is almost gone.

   Add in this stepRisotto rice (arborio or carnaroli) 160 gSweet paprika 1 tspDry white wine 50 ml

   medium heat

5. Stir in the chopped tomatoes, then add the hot stock a ladle at a time, stirring often and adding the next ladle when the last is nearly absorbed. Cook this way over medium heat for 17 min, until the rice is tender with a slight bite in the centre and the risotto flows in slow waves when you tilt the pan. Use hot water if the stock runs out.

   Add in this stepRipe tomatoes (or passata) 200 g

   medium heat

6. Turn off the heat, add the cold butter and the Parmesan and beat hard until creamy (the mantecatura). Season with salt, cover and rest for 2 min. The sausage and cheese are salty, so always taste before salting.

   Add in this stepCold butter 20 gParmigiano Reggiano, grated 40 gSalt to taste

7. Spread onto warm plates and top each with a spoonful of sour cream. Stirring the sour cream in as you eat brings out the Hungarian side.

   Add in this stepSour cream 2 tbsp