Serves: 4

1L (4 cups) chicken stock
½ spiral fatty boerewors (about 350g)
2 tbs olive oil
75g unsalted butter
2 onions, finely chopped
4 garlic cloves, finely chopped or grated
4-5 thyme sprigs, leaves picked
1 tsp coriander seeds, crushed
1 1/2 cups (330g) arborio rice 
1 1/3 cups (330ml) lager
100g pecorino or parmesan cheese

Place the stock in a saucepan and bring to the boil, then reduce heat to very low and keep at hot just below a simmer. Squeeze the meat from the boerewors casing then place in a cold deep pan with the oil and place over medium heat. You want to gently start to render the fat from the boerewors here. Cook until the meat is very caremalised, and break up the meat using your spoon if you need. Remove the sausage mixture. Add 50g butter to the pan then the onion and cook for 10 minutes over gentle heat. You dont want much colour on the onions here, you just want to cook slowly and intensify their sweetness. Add the garlic, coriander seed and thyme and cook for 1 minute until fragrant. Add the rice, season, then stir for 2 minutes to coat in mixture. Add the beer, bring to a simmer and cook for 3-4 minutes until slightly reduced. Add the hot stock, 1 cup at a time, stirring and allowing all the stock to be absorbed before adding the next, until all stock has been used, the rice is al dente and the mixture is creamy (this will take about 15-20 minutes).

Remove from heat, season and stir in the cheese and dollop over the  remaining 25g butter. Allow the risotto to sit for a minute or two for the butter to melt and then either toss the mixture together quickly or stir vigorously to emulsify everything together. This makes the risotto extra creamy at the end! Stir through the crisp boerewors and serve topped with extra parmesan and cracked black pepper. 

Tip: I like to garnish this with some crispy baked parmesan - its optional but great!