This simple sausage risotto (serves 2 – 3) using the quantities below. It is quite easy to make and takes between 30 – 40 mins because of the gradual process of adding the stock.
Although simple it is very tasty and can even be eaten cold the next day for lunch.
- 6 – 8 Crombies sausages (a strong flavour as the rest of the dish is quite neutral. I used the new Rum and Ale Pork Sausage)
- 100g mushrooms chopped
- 1 x white onion chopped
- 750ml vegetable stock
- 300g Arborio Risotto rice
- Good sprinkle of parmesan cheese
- Dash of rum or ale is optional
- Fresh rocket
- Heat butter in a large pan (big enough to hold all the ingredients noted above)
- Gently fry the onions and mushrooms for a minute of two until just turning brown.
- As stirring the onions and mushrooms prepare 750ml of vegetable stock and start to heat another frying pan.
- Add some more butter to the onions and mushrooms and then add the risotto rice so that all the rice grains are covered in the juice of the butter. Turn the heat down to a gentle simmer.
- Add a good ladle of the stock and let the ingredients simmer – once the rice has absorbed the liquid and another ladle of stock, if you wish to add a splash of rum or ale do so at this point and then continue to add stock ladle by ladle until all stock has been used.
- Season with black pepper to taste as you add the stock.
- Next slice your sausages into bite size pieces and fry in the other pan. I used a non-stick pan so didn’t need any additional oil or butter.
- Fry until cooked right through.
- Now the rice should have absorbed most of the stock so add the sausages and any juices from the pan and mix well.
- Add a sprinkle of finely grated parmesan or other hard Italian cheese to help bind the risotto and add a creamy texture.
- Serve on a bed of strong, peppery rocket.