The Oriental Foodie

This didn’t come from a cookbook. I love cooking a risotto, you do have to stand at the stove for the length of the cooking but it is all worth it! This is definitely not for people on a diet :p

So this is a sausage risotto, again a simple recipe and this is how it’s made.

Fry off your sausages and once browned put it in an oven at 200 degrees for 20 minutes. Whilst the sausages are getting a nice tan, fry off your diced onions in the pan you fried off the sausages and get it all soft.

Once the onions are softened, add in 2 cloves of garlic, teaspoon of dried thyme and rosemary and your risotto rice. Stir that around until the rice is glistening. Then add in white wine and cook that off.

You should have a pan of stock, a ladle at a time add the stock into the risotto pan. Only add another ladle once the rice has soaked up the ladle before. You need to do this until all the stock is gone and the rice is cooked, this should take around 20 minutes.

Take the sausages out the oven after the 20 minutes and cut them into bite size pieces. Once your rice is cooked add your sausages into the risotto pan and stir; then take the pan off the heat.

Add the parmesan and butter into the rice and beat it quickly until both the cheese and the butter has melted. Your risotto should be nice and creamy now. Then add in your parsley and give it a final mix.

This is my Italian comfort food and you can cook anything in a risotto. Instead of sausages why don’t you try chorizo instead so it has a smoky flavour. You can even do a very simple, white risotto; which is just rice, onions, garlic, white wine, parmesan and butter. Just make sure you don’t colour your onions otherwise it won’t be a white risotto!