Posie’s Place

I had some of those yummy Sausages from Ticino left over from lunchtime, so I decided they would be a rather delicious ingredient in a risotto. It’s only recently that I mastered the art of risotto making and now look for more and more interesting combinations of ingredients for new and exciting risottos.

RISOTTO AI FUNGHI E SALSICCIA – SAUSAGE AND MUSHROOM RISOTTO

SERVES 2-3

INGREDIENTS

• 200g Arborio rice
• 2 Glasses dry white wine
• 700ml Chicken stock, hot
• 250g Chesnut mushrooms, sliced
• 2 Large good quality Italian sausages, skin removed and broken into small pieces
• 1 Large onion, finely diced
• 1 Clove garlic, finely chopped
• 1 bunch chives, finely chopped
• 1 sprig parsley, finely chopped
• 50g Parmesan cheese, finey grated
• Olive oil
• A generous knob of butter
• Sea salt and freshly milled black pepper

PREPARATION

1. Heat some olive oil in a large pan and add the sausage, fry gently until beginning to turn golden.
2. Add the onions and garlic to the pan with the sausage and continue to fry until the onion becomes translucient.
3. Add the sliced mushrooms to the pan and continue to fry until the mushrooms soften.
4. Add the rice to the pot stirring well to ensure each grain is well coated in olive oil, fry gently for a couple of minutes.
5. Add the wine to the pot and stir well, turn down the heat to a simmer.
6. Once all of the wine has been absorbed by the rice begin to add the stock slowly a ladle at a time, only adding further stock once the risotto is almost dry. This should take about 15-20 minutes.
7. Check to see whether the rice is cooked, if not continue to add stock until the rice is soft but still with a little bite, if you run out of stock then continue with water.
8. Once the rice is cooked remove from the heat and check the seasoning. Add the cheese, a knob of butter and cover with a lid for 2 minutes.

After the 2 minutes is up stir in the fresh herbs and serve immediately

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