Risotto is one of the most satisfying and warming dishes you can make. Creamy, buttery with rich herby Italian sausage and fragrant rosemary. This risotto a sure winner for winter.
4Italian pork sausages(something with herbs and fennel)
1tablespoonbutter
1large red onion -finely chopped
2clovesgarlic -crushed
4sprigs rosemary -about 1 tbsp, chopped
1 ¾cupscups arborio rice
1cupdry white wine
115oz can Four Bean Mix(420g)
3tablespoonbutter(keep seperate)
3tablespoonfinely grated parmesan
Instructions
Pour the stock into a pan, place over a low heat and bring to a simmer.
Heat oil in a separate large heavy based saucepan over a medium heat. Remove the sausage meat from their skins, add to pan breaking into small chunks. Cook for 5 minutes until cooked through and slightly crispy. Remove from the pan and set aside.
Add butter, onion and garlic to the pan the sausages were cooked in. Stir in rosemary and cook for 3-4 minutes until everything is soft.
Add rice and stir until all grains are coated with oil and butter.
Pour in the white wine and cook for 3 minutes until the wine has evaporated.
Add enough stock to just cover the rice, reduce heat to medium low and stir continuously to prevent the rice from sticking to the base of the pan. When the liquid has evaporated add a couple of ladles of the stock. Continue cooking, stirring and adding stock until the rice is just cooked.
With the last addition of stock, return the cooked sausage to the risotto. And the drained beans.
Remove from the heat and stir in extra butter and parmesan. Place a lid on the risotto and allow to stand for 5 minutes.
Then give it one final stir and serve with extra parmesan.