Sausage Risotto

Hi everyone!

I've been testing out the recipes on +Foodtube Viewing  and what can I say? I tried @aaroncraze1 Jamaican Ginger Cake and it was worth the minimum effort that it required! This week I'm trying the Sausage Risotto which was done by @gennarocontaldo

I made a view changes to make it my own but his message was with me!

To make for one as a lunch you will need:


Two Cumberland Sausage (best you can afford)
One Shallot
Two small Leeks
Two Mushrooms
Sprig of Rosemary
One clove of garlic
325ml of Hot Chicken or Hot Vegetable Stock
A half glass of white wine
Couple of knobs of butter
A wedge of Peccorino

To start fry off the diced Shallots, Garlic, Rosemary, Mushrooms and Sausage meat (discard the casing)
Add the risotto rice and fry off a little...


Now throw in the white wine and wait until this has been absorb and the alcohol has been burned off...


Now pour in gradually the stock 50 ml at a time will do, once the 50 ml has been absorbed add another 50 ml...this will take about 20-22 minutes to do and you need to keep stirring, as working it will release starch out of the rice and will make it creamier!


Once this has been done and the last little bit of stock is being absorbed, add a handful of peccorino and a knob of butter. Throw a lid on and turn off the heat.

While you wait. In another pan remove the other sausage's meat and make some meat balls and fry these off in oil and butter with half a red onion. Once they are nearly cooked throw a small splash of white wine (I also added a small drop of Balsamic Vinegar, this is optional) and reduce the wine down and the meat balls are cooked.

Serve up the risotto and top with the meatballs and onions and dress with the liquor in the pan. Serve with the Peccorino and some Extra Virgin Olive Oil


Many Thanks for reading and I hope you try this out to! If you want to watch the You Tube video here is the link


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