Risotto with Sausage

In a bowl, combine the lentils with enough water to cover. Set aside to soak for 1 hour.

In a skillet, over medium heat, warm 2 tablespoons of butter. Add the celery, carrots and onions and saute until the onions translucent. Add the rice and toast for 3 minutes. Deglaze with the white wine and let cook until it evaporates. Drain the lentils and add them to the skillet. Add the stock in 1/2-cup increments, allowing each addition to be absorbed before adding more. Cook, stirring, until the rice is tender and creamy and the lentils are cooked through, about 20 minutes. Season with salt and pepper. Set aside and keep warm.

In a skillet over medium heat, warm 2 tablespoons of butter. Add the red wine and the thyme and simmer the mixture until it reduces by 1/2.

Meanwhile, bring a pot of water to a boil. Add the sausage, bay leaf and vinegar. Drain the sausage after 2 to 3 minutes and remove their skin. Slice the sausage into rounds. In a skillet over medium heat, warm 1 tablespoon of butter. Add the sausage and saute until well browned. To serve, drizzle the sausage with the thickened red wine sauce and serve immediately with the risotto.