Sausage mushroom and pepper rissotto
|
 |
Cooking Tips:
Serves:
Cook Time:
|
Cooking Ingredients:
900 ml chicken or vegatble stock
1 tbsp olive oil
1 onion chopped finely
75g butter
275g arborio rice
75 ml whjite wine
6 pork sausages
1 red pepper thinly sliced
handful of mushrooms
Cooking Method:
fry sausages seperately in a frying pan.
1.heat stock and bring to a simmer.
2.heat onion and olive and half the butter in a heavey based saucepan for about 5 minutes on a medium heat.
3.add rice and stir so that the rice gets a nice coating of oil.
4.set the timer at 25 minutes as a rough guide then add the white wine and slowly stir until wine has been absorbed into the rice then add the mushrooms.
5.now slowly add the stock to the rice using a ladle every few minutes and contunue to stir.
6.its all a question of timing and how the rissotto is looking and can only be judged by you, however, once about 20 minutes has past add the sliced red pepper to the rice and add remaining butter.
7.at about 22 minutes cover with a lid and turn the heat off and leave to rest for a couple minutes
8.slice sausage into bitesize chunks and server with the rice.
|
|
|
|
|
|