3009 Saucisses au Risotto

Method

Colour the sausages quickly in butter, remove them, cut into 5 cm 2 (in) lengths then finish cooking them in the same pan with 100 g ( oz) sliced white truffles per 500 g (1 lb 2 oz) of sausages. Place the sausages and truffles in the centre of a border of Risotto moulded on the serving dish.

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