I’m not a big fan of rice; and it’s my least favourite carb. Give me a loaf of sourdough, or baked potatoes any day, rice is not something I eat often. Even when ordering curries, I leave the rice and tuck into the naan or roti. So in saying that- I love risotto. We have a favourite one we make all the time with pumpkin and pancetta, and I figured its about time I found a new favourite. I used a hot cacciatori sausage, but any cured Italian sausage will do, or even salami or choritzo. I guess the main thing is the the sausages are quite fatty, because you render the fat out and use this as a base for the risotto. Also use a good quality stock, and not oxo cubes, this is where most of the flavour comes from.
Ingredients (serves 4)
1 tablespoon olive oil
400g Italian cured sausage, sliced into bite sized pieces
1 red onion, chopped
1 1/2 cups arborio rice
1/2 cup dry white wine
2 celery stalks, diagonally sliced
400g can diced tomatoes
1 1/2 cups chicken stock
1 1/2 cups water
1/4 cup chopped fresh flat-leaf
1 bunch roughly chopped parsley, plus extra to serve
100g parmesan cheese
Preheat oven to 200°C. Heat oil in a 12-cup flameproof casserole or ovenproof saucepan over medium heat. Fry sausages for 5 minutes, turning until browned. Remove from pan with tongs and leave any fat in the pan.
Add onion to saucepan, and more oil if needed. Cook for 5 to 8 minutes until soft.
Add rice and celery to saucepan. Cook for 1 to 2 minutes, stirring, deglaze with wine. Add sausages, tomatoes, stock and water. Stir. Remove from heat. Cover with the lid or foil.
Transfer dish to the oven and cook for 30 to 35 minutes or until almost all liquid is absorbed and rice is tender, but firm to the bite. Stir through cheese and parley and serve sprinkled with extra parsley.