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Monday, 13 June 2011

Risotto with Greek Lamb Sausage and Oven Roasted Mushroom

Any sausage would be fine, this was just what was available at the butchers.

500gms Greek lamb sausages
2 large field mushrooms
2 cups risotto rice
4 cups chicken stock (more may be necessary)
1/2 an onion finely diced
3 cloves of garlic minced
1 tbs butter
Extra virgin olive oil
1 cup white wine
Salt and pepper
1/2 a handful of parsley finely chopped
2 tbs grated Parmesan cheese

Heat the stock in a medium sized saucepan. Line a baking tray with baking paper, place the mushrooms on top, sprinkle them with white wine, garlic, salt and pepper and extra virgin olive oil and place into a pre-heated 180C oven for about 20 minutes or until collapsed. Fry the sausages in a large, heavy based frying pan with high sides cover with foil and keep warm. Tip out all except about 1 tbs of sausage fat then saute the onion and 2 cloves of minced garlic over a medium high heat. When translucent add the risotto rice and toss to coat, toasting for about 1 to 2 minutes. Add the wine and allow to almost completely absorb. Reduce the heat to medium. From this point add 1 ladle of stock at a time when each previous one is almost absorbed. When the stock is almost all gone, try a few rice grains, if they are still uncooked add more stock to your saucepan and continue until cooked. This should take about 18 - 20 minutes. Chop up half of the sausages and mushroom. When adding the final ladle, add the chopped sausage and mushroom, chopped parsley, the Parmesan, check for seasoning, toss and add the lid and turn off the heat. Allow to sit for 4 or 5 minutes.
Spoon the risotto into warmed bowls, top with slices of the remaining sausage and mushroom and some extra virgin olive oil.

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