Risotto with sausage and peas - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Risotto with sausage and peas - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy risotto. It should also be a little runny once served, and not in clumps. This recipe uses freshly made chicken stock; this step is optional but recommended as your risotto is only as good as your stock. I never buy stocks and I always buy whole chickens. The chicken carcass and bones make the most delicious stock and it’s healthy. Bought stocks are full of preservatives, salt and flavour enhancers, some don’t even have chicken! There may be some good ones you can buy but I haven’t seen them yet. Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular, although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the al dente texture. For this recipe I used Carnaroli, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey. I used Italian sausages which usually contain fennel, this gives the meat pieces a beautiful flavour. The flavour also infuses into the rice. Buy the good cheese and throw in a little or a lot of butter, either way you can’t go wrong. Always serve it immediately but if you can’t, reheat it in a pan with a little water. I like to also drizzle a little olive oil on top before serving. Enjoy risotto with sausage and peas

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VIDEO

Risotto with sausage and peas

With infused saffron

A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy risotto. It should also be a little runny once served, and not in clumps.

This recipe uses freshly made chicken stock; this step is optional but recommended as your risotto is only as good as your stock. I never buy stocks and I always buy whole chickens. The chicken carcass and bones make the most delicious stock and it’s healthy. Bought stocks are full of preservatives, salt and flavour enhancers, some don’t even have chicken! There may be some good ones you can buy but I haven’t seen them yet.

Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular, although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the al dente texture. For this recipe I used Carnaroli, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey.
I used Italian sausages which usually contain fennel, this gives the meat pieces a beautiful flavour. The flavour also infuses into the rice. Buy the good cheese and throw in a little or a lot of butter, either way you can’t go wrong.

Always serve it immediately but if you can’t, reheat it in a pan with a little water. I like to also drizzle a little olive oil on top before serving. Enjoy risotto with sausage and peas

Ingredients

olive oil
3 x Italian sausages (13oz - 375g)
6oz – 175g peas
3 tbsp butter (60g)
120g parmigiano Reggiano grated cheese
2 litres chicken stock (Freshly made)
1 cup dry white wine
1.2 tsp saffron
2 shallots, chopped
2 small garlic cloves, finely chopped
1 tsp chili flakes
500g carnaroli rice
Handful of flat-leaf parsley
salt and pepper

Steps

Step 1
Remove the sausage meat from casings and break up into thumb size pieces. Heat a splash of oil in a frying pan and brown the sausage. Drain fat (if any) and set aside.
Step 2
Heat up the wine until steaming in microwave or saucepan, add saffron and leave to infuse.
Step 3
Heat one tbsp olive oil with the butter in your pan over a medium heat. Once butter has melted, add the chopped shallots, chopped garlic and chili. Sweat shallots so they are soft but not getting brown, add the rice and let it toast. Stir well to coat in the buttery mix for about two minutes.
Step 4
Deglaze with the hot saffron white wine, season with salt and pepper, and stir until all liquid has been absorbed.
Step 5
Continue by adding one ladle of hot chicken stock at a time then stirring every minute or so. Ensure the rice does not stick to bottom.
Step 6
After a couple ladles of chicken stock, add the sausage meat pieces.
Step 7
When the liquid has reduced, add another ladle of hot chicken stock. Stir every minute or so.
Step 8
Repeat the same process of “stock and stir” until all stock is absorbed. The rice will become a creamy consistency. This process takes approx. 20 to 25 minutes. Taste as you go, and if you’re happy with the taste and the al dente texture, then stop. On the other hand, if you used up all the stock and the rice still feels too hard, continue cooking with more stock or hot water. Risotto should be a little runny, not gluggy, avoid over cooking it. If confident, to help develop the creaminess even more, toss in the pan a few times.
Step 9
Place the frozen peas in a strainer and poach in chicken stock a couple minutes then add to rice, mix well.
Step 10
Remove from the heat and stir in the, grated parmigiano Reggiano, butter and chopped parsley. Taste again for final seasoning. Serve on warmed plates and tap the plates on a cloth to flatten the rice. Risotto should be served flat. Drizzle with olive oil if you like, then garnish with parsley leaves.

Recipe tags: Carnaroli rice

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