Risotto with Sausage, Red Wine and Peas

You know, the inaccuracies in online recipes published by TV channels are starting to really Cheese Me Off. This one takes the cake. Not only are the ingredients RATHER different but if you watch the video of the guy cooking the method is quite different too! Argh. >:(

Anyway this is my imitation of what the guy did on screen. The result was delicious but had an anaemic pallor coz I chickened out and halved the amount of red wine. Might also benefit from a bit more saffron.

Recipe to fit 4 small tummies or 3 large ones:
400g Arborio Rice
olive oil
1 onion, diced
125ml Red wine
10 strands of saffron
2L chicken stock
2-3 fat Italian sausages, cut into 1 inch segments
50g frozen baby peas
45g butter
50 grated parmesan (the real stuff! from the FRIDGE section)

Brown sausage in olive oil and set aside. Heat wine and saffron in one saucepan and stock in another. Dice your onion and fry until translucent in olive oil using same pan as sausage. Your pan needs to be at least 2.5L coz the rice will expand. Chuck in your rice and turn up the heat and fry until the edge of the rice grain is translucent. Chuck in your wine and turn down the heat to the lowest setting until the liquid is mostly evaporated. Start a countdown timer for 35 minutes and add 2 ladles of stock. Wait for it to mostly evaporate then add some more. Give the bottom of the pan a stir when you add the stock so the rice doesn't stick. Repeat, repeat, repeat you get the idea. When there's 15 minutes left on your timer, throw in your peas and sausages and increase to medium heat until it's simmering again. When the grains are al dente but not hard in the middle you are done! Take it off the heat and stir in your parmesan and butter. Dress with olive oil before you serve.