Olive risotto with sucuk

Ingredients for 4 servings:

• 300 g risotto rice, e.g. B. Carnaroli
• 500 ml chicken broth
• 100 g sour cream butter
• 1 tbsp olive oil
• 1 m.-sized onion(s)
• 2 sucuk, 125 g each
• 20 green olives
• 100 g Parmesan, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the onion. Slice the olives and cut the sausages into fairly small cubes. Heat half the butter with the olive oil in a saucepan and cook the onions until translucent. Add the rice and fry. Deglaze with a little chicken stock and reduce the heat. Keep adding a little stock, let it reduce, then more stock. The whole thing takes about 20 minutes. After 10 minutes, add the sausage pieces. Just before the end of the cooking time, stir in the olives, the remaining butter, and the Parmesan cheese. Tip: Serve with basil pesto as a mirror.