This is a favourite. It is probably not that authentic, but it is very tasty. As usual, the technique is to make a delicious stew, and then add the rice and stock to make the risotto. I allow around 60g rice per person, and 3x as much water as rice.
INGREDIENTS:
- 50g butter
- 1 small onion, chopped
- 4 sausages, chopped into chunks – around 200g
- 250g risotto rice
- 1 tbsp tomato puree
- salt and pepper
- 20g porcini mushrooms
- approx 750ml hot chicken or beef stock
- salt and pepper
- around 50g grated parmesan
METHOD:
- Melt half of the butter in a pan, and gently fry the onion and sausage until the sausage is cooked.
- Meanwhile, soak the porcini mushrooms in half a cup of hot water.
- When the sausage is cooked, remove the soaked mushrooms from the water, chop them finely and add them to the pan, with the tomato puree and the mushroom water, to make a simple stew. Simmer for around 15 minutes. Keep an eye and add a little stock if the mixture is beginning to stick.
- Add all of the rice, stir to coat in the stew, and then cook gently. Add the stock one ladleful at the time, adding more stock only when the last bit has been absorbed. After 20 minutes, all the stock will be in and the rice will be cooked.
- Take the pan off the heat, and stir in the rest of the butter and half the parmesan cheese. Adjust the seasoning; I like a lot of pepper
- Serve with more parmesan cheese on the side.
I think the real version uses proper Italian sausages, but these are hard to come by locally.