This recipe really comes down to the tomatoes. I recommend using a mix of sun-dried tomatoes and fresh tomatoes for the best flavour-texture combination, but you could certainly just use one or the other. For the saucisson sec, I used a cured sausage prepared in the Lyonnaise style, but any cured sausage would work.
Risotto with Tomato & Saucisson Sec
Makes 2 servings as a main, 4 as a side
3 tablespoons butter
1 medium onion, diced
2 garlic cloves, diced
3/4 cup risotto rice
1/2 cup white wine
3 cups vegetable broth
1/2 cup sliced and quartered saucisson sec
1/2 cup tomatoes, diced (I used a mix of sun-dried and fresh)
1/3 cup Parmesan cheese, grated
Salt & pepper, to taste
Melt the butter in a large saucepan. Add the onion and garlic, and cook until the onion has softened. Add the risotto rice and stir until fully coated in butter. Pour in the white wine and continue to gently stir the mixture. Once the rice has absorbed all of the wine, add the vegetable broth one cup at a time, continuing to gently stir until absorbed. Add the saucisson sec and tomatoes with the last cup of vegetable broth. Once all of the broth has been absorbed, stir in the cheese, salt, and pepper. Enjoy!