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Sausage And Mushroom Risotto
By Andy | August 26, 2008
Sausage And Mushroom Risotto
Serves 4
Prep time : 10 minutes
Cooking time : 35-40 minutes
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Ingredients
2 tablespoons extra virgin olive oil.
2 tablespoons butter.
1 onion, finely diced.
1 teaspoon minced garlic.
2 Italian style sausages.
500g Swiss Brown mushrooms, diced.
1 1/2cups Arborio rice.
250ml dry white wine.
1 teaspoon saffron strands soaked in warm water.
1 litre vegetable stock.
1/2 cup freshly grated parmesan cheese.
2-3 tablespoons butter, extra.
2 tablespoons continental parsley, finely chopped.
Salt freshly ground black pepper to season.
Method
Heat a heavy based pan over medium heat.
Add the sausages and cook until done, 8-10 minutes. Set aside on absorbent paper.
Once cool, cut the sausages into a small dice.
While sausages cool, wipe out any fat and heat the oil over medium heat.
Fry the onion and garlic and mushrooms until soft, about 3 minutes.
Add the butter and melt it into the oil.
Add the rice and fry gently for 2-3 minutes, until the rice becomes translucent.
Add the saffron, wine and stock and cover the pit and bring to the boil.
Reduce to a simmer and cook for 10 minutes covered, stirring occasionally.
Remove lid, stir in sausages and cook for 5 minutes.
For the remaining 5 minutes keep a careful eye on the risotto, stirring constantly. If it begins to catch add the smallest amounts of warm water.
Once the grains are “al dente”, or have only a slight resistance to your teeth as you chew them, remove risotto from the heat.
Stir in the extra butter and parmesan.
Season to taste.
Serving
Mound into pasta bowls, top with cracked pepper and extra parmesan if desired.
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