There’s always leftover barbecue in the fridge after a weekend with friends. Extra sausages vanish quickly, a piece of steak finds a home with a dollop of mayo, but inevitably, a lone half-andouillette stubbornly remains. Here’s an elegant way to rid yourself of this fridge squatter.

For two servings

• 150g Carnaroli rice
• 1 tablespoon walnut oil
• 1/2 leftover barbecue andouillette
• 40g Manchego cheese
• 15cl dry white wine with a slight briny note (or sake)
• Enough water to cook your risotto
• 4 walnuts

Heat the walnut oil in a saucepan and sauté the rice over high heat for one minute. Deglaze with the white wine, reduce to medium heat, and let the rice absorb the liquid, stirring gently.

Slice the andouillette into very thin strips (2–3mm wide at most).
Grate, scrape, or finely chop the Manchego cheese with a knife.

Once the rice has nearly absorbed all the wine, add the sliced andouillette and grated Manchego. Stir gently and let them melt into the risotto for 1–2 minutes.

Gradually add water, stirring continuously, until the risotto reaches your preferred texture. I like it slightly al dente, but a bit more water and extra cooking time will make it creamier if you prefer.

Divide the risotto into two shallow bowls and top each with two roughly crumbled walnuts.