Preparation: 

• Preheat your oven to 200°C/180-90°C fan forced.
• Gather and prep all ingredients.

Frying:

•  In a flameproof casserole dish or ovenproof saucepan, heat olive oil over medium heat.
•  Fry the sausages for about 10 minutes until browned and almost cooked. Remove from the pan, let them cool, then slice into bite-sized pieces.
•  In the same pan, add a bit more oil if needed, and sauté the chopped onion for 5 minutes until softened.
•  Stir in the Arborio rice and cook for 1 to 2 minutes, stirring continuously. Add the garlic and celery and cook for an additional minute.
•  Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
•  Return the sliced sausages to the pan along with the diced tomatoes, sun-dried tomatoes, chicken stock, and water. Stir well to combine, then remove from heat.

Baking:

•  Tightly cover the dish with the lid or foil and transfer it to the preheated oven. Bake for 30 to 35 minutes or until almost all liquid is absorbed and the rice is tender yet firm to the bite.
•  Once cooked, stir in half of the grated Parmesan cheese.

Serve:

•  To serve, sprinkle with chopped basil and the remaining Parmesan cheese.
•  Optional: grate over some lemon zest for extra kick and drizzle with lemon juice.