Italian Sausage, Pea and Parsley Risotto (with bonus Arancini recipe)
45 - 60 mins
Intermediate
Servings
4
This is a great dish at home. I actually think most people can make a better risotto than most restaurants - a bold statement! - this is because risotto is always best when cooked and eaten straight away.The more stirring the better as it's the starch in the rice that makes a great creamy risotto, not the addition of cream.
For once making too much risotto is a good thing as you can make arancini from the leftovers - see the method below. The key thing with risotto is to follow the method, but you can add whatever you have to make your risotto your way.
Ingredients
4 good quality Italian sausage (or any sausages you may have)
240g Arborio rice
2 shallots, finely diced
4 cloves garlic, finely minced
1/4 bunch flat-leaf parsley
50g butter
650ml chicken stock
25g Parmesan (or any hard cheese you might have), grated
150ml white wine
150g peas (fresh, frozen or tinned)
salt and pepper to taste
Instructions
Heat a frying pan or pot and add ½ of the butter then add shallot and garlic and sweat for 3-4 minutes without browning them.
Remove the sausage from their casing, break up into chunks and add them to the pan. Cook with the shallots and garlic for 2 minutes.
Now the important part - toasting the rice! This is done by cooking it out in the pan with the sausage and shallots and making sure that every grain of rice gets coated in the other ingredients. You will start to hear the rice crackle - this is an indication that you have toasted the rice properly.
Now pour in the wine and on a medium heat, reduce it until the wine has totally evaporated.
Start to add the stock a ladle at a time, making sure the previous stock has fully been absorbed. The real secret of making the best risotto is to continually stir with a non-metallic spoon whilst adding the stock. This elbow grease will make the risotto light and deliciously creamy!
Continue this method until rice is cooked, take it to how you like, keep tasting and checking for texture and seasoning.
Double check seasoning, add the peas and parsley.
Finish with parmesan and butter.
The consistency of a risotto should be like lava from a volcano, if you were to serve it on a plate it should run to the edges! If it’s too thick it’ll be difficult to eat as it will be very heavy.
LEFTOVER ARANCINI METHOD
For the arancini, allow the leftover risotto to cool to room temperature, then cover with cling film and refrigerate overnight.
Using your fingers scoop ping-pong ball size portions of the cooled risotto and roll into rough balls, then roll in the palms of your hands for a smooth even finish.
Place the arancini on a lined tray and refrigerate for 20-30minutes.
To coat the arancini have a plate or tray of plain flour, a tray of egg wash and a tray of breadcrumbs set out in that order.
Start the process by first rolling the balls in the plain flour, dusting any excess.
Then place in the eggs wash evenly covering, continue by transferring to homemade breadcrumbs and rolling in the palm of your hands.
To cook the arancini, carefully place them in a deep fat fryer (or heavy-bottomed pan with oil) heated to 190c for 5-6 minutes or until evenly golden in colour.
Transfer to an oven and bake for 3-4 minutes or until hot.
