risotto with sausage
serves two
25g butter
2 tbsps olive oil
100 g sausage meat, crumbled
½ onion, finely chopped
150g risotto rice
chicken stock (keep 750ml barely simmering and use as required)
20g parmesan
salt and pepper
Heat 10g of butter and 1 tbsp of oil in a frying pan, add the crumbled sausage and fry until starting to brown. Remove. Add another tbsp of oil and fry the onion until soft. Add the rice and stir for 2 minutes. Add a ladleful of stock.When this is nearly all absorbed (but the rice is still sloppy) add another ladleful. And so on. Return the sausage to the pan after about 10 minutes. Check to see that the rice is done. Take off the heat and beat in the remaining butter and the parmesan. Check for seasoning.
25g butter
2 tbsps olive oil
100 g sausage meat, crumbled
½ onion, finely chopped
150g risotto rice
chicken stock (keep 750ml barely simmering and use as required)
20g parmesan
salt and pepper
Heat 10g of butter and 1 tbsp of oil in a frying pan, add the crumbled sausage and fry until starting to brown. Remove. Add another tbsp of oil and fry the onion until soft. Add the rice and stir for 2 minutes. Add a ladleful of stock.When this is nearly all absorbed (but the rice is still sloppy) add another ladleful. And so on. Return the sausage to the pan after about 10 minutes. Check to see that the rice is done. Take off the heat and beat in the remaining butter and the parmesan. Check for seasoning.
