A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.
Ingredients
- 75 g salted butter
- extra virgin olive oil
- 2 garlic cloves finely chopped
- 1 small onion or 1 banana shallot, finely chopped
- 300 g carnaroli or arborio rice
- 200 ml dry white wine
- 4 spicy fennel sausages skin discarded, meat crumbled
- 1 litre hot chicken stock
- 100 g fresh or frozen peas
- 75 g parmesan finely grated
- sea salt and freshly ground black pepper
Servings:
Instructions
- Heat 20g butter and a glug of olive oil in a large pan over a medium heat. Add the garlic and onion, season with salt and pepper and fry for about 10 minutes until the onion is transparent but not coloured.
- Add the rice, season again, and add the remaining butter, stirring the rice to toast for 3-4 minutes. Add the wine and cook for 2-3 minutes to evaporate the alcohol.
- Add the crumbled sausagemeat and cook for 2 minutes, then gradually add the hot stock, a ladleful at a time, stirring continuosly and allowing the rice to absorb each addition before pouring in the next. Do not let the rice swirl or swim in the stock.
- After about 14 minutes of adding and swirling, add the peas ( or at 16 minutes if they are frozen). Cook for a further 4-6 minutes until the rice is al dente. THe risotto should be pourable but firm and creamy enough to hold itself together. If it is too thick add a little more stock.
- Remove the pan from the heat, add the Parmesan and check the seasoning. Serve immediately.
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