Once in a while, you have these moments when upon lifting a spoonful of an experiment to your lips, you know you’re entering into a beautiful discovery. This was one of them during the isolation period and sadly I didn’t have anyone to share it with… so I ate the lot with no regrets!!
Ingredients
2 pork and fennel sausages
3-4 mushrooms, peeled and sliced
1 tablespoon garlic
1 tablespoon salted butter
1 1/2 cups arborio rice
1 glass white wine
2 tablespoons olive oil x2
1 box stock (Chicken or beef)
1/4 cup chopped fresh parsley
Romano parmesan cheese
Salt
Method
In a pan, fry up the mushrooms in some olive oil, butter and salt. Cook until brown and set aside.
In the meantime, bring your stock to a boil and set aside.
Using a deep pan, add your oil and fry up the garlic.
Cut the sausages down the middle and remove the mince an roll into bite size portions. Pop into the pan and fry until the outside of the mince is cooked [will continue to cook with the stock added]
Add the rice and fry until the rice starts to become transparent. Add the wine to the pan now on a medium heat and cook until it is almost all absorbed by the rice.
Add a ladle of the hot stock to the rice, give it a little mix and allow it to absorb like the wine. Continue to add stock and cook down until the rice is almost cooked through.
Add the mushrooms and parsley to the mix with the last few ladles.
Finish with some cheese and a glass of leftover wine on the side!
Check out these beautiful pork and fennel risottos!
Chanel's Tapas Bar 