Dice up your celery and onion.

Break up your sausages and roll into small balls. Using a non-stick pan cook them until browned. It is important to use a non-stick to ensure the balls stay together. Once they are done, set aside leaving the sausage fat in the pan.

Add a glass of water to the pan and bubble on a high heat, use a wooden spoon to de-glaze.

Pour juices into a deeper pan then add your celery and onion with a glug of olive oil. Cook until translucent.

Next, whack in your fennel seeds and chilli flakes and mix together.

Once combined, pour in your glass of white wine and cook until it has evaporated.

Time for the risotto rice. Tip in the rice and toast in the pan for about 1 minute allowing the rice to mix through the oils.

Then, dissolve your stock cubes in 1L of boiling water and pour a glug into your risotto. Once the rice has soaked this up, add more bit by bit. Add your parmesan rind. It is a process of beating and adding until all the stock is absorbed. By the end, your rice should be thick and creamy - try the risotto to ensure it is al dente.

Next, add your sausage balls and mix them through.

Turn off the heat and add a knob of butter and grate in 80g of parmesan. Beat this through for that silky texture.

Finally, chop up your basil and add to the dish (saving some for garnish) along with a good season of salt and pepper. Toss through then divide between your bowls and garnish with a knob of butter, the remaining grated parmesan, and sprinkle of basil. Tuck in!