Risotto Alla Milanese
Heat the chicken stock in a pot. Peel onion and garlic cloves and finely chop.
Heat 2 tablespoons oil in a large Dutch oven and sauté onion and garlic until soft. Add rice and cook while stirring until translucent. Pour in wine and continue stirring until the rice has absorbed the liquid. Ladle in about 150 ml (approximately 3/4 cup) of hot stock and cook, stirring frequently, until almost all liquid is absorbed.
Continue to add stock in this manner and cook until rice is al dente, about 15 minutes, stirring frequently. Season with salt and pepper. Stir in butter and Parmesan cheese.
Heat 2 tablespoons oil in a pan and fry the sausages until golden brown on all sides.
Rinse thyme, pat dry, remove the large stems and fry briefly in the remaining oil.
Serve risotto with sausages and thyme.