Sausage, Sage & wild Garlic Risotto
To serve 2-4 people.
INGREDIENTS
Sausage - 200g
Sage - 1 large Cauli
Wild Garlic - 1 handful
Risotto Rice - 1 cup (200g)
Chicken Stock - 2 pints
Parmesan - 120g
Butter - 80-100g
Shallots - 2 average sized Shallot
White Wine - 80ml
Crispy Onions - as much as required
Chives - 4 Tsp finely diced
Fennel seeds - 1 heaped Tsp
INSTRUCTIONS
1. Take the Sausage, remove the skins and add the meat to a bowl.
2. Wash, and finely dice the wild Garlic.
3. Finely dice some fresh Sage.
4. Add a frying pan to a medium heat, add a dash of Olive Oil, and pop in the Sausage.
5. Also, get a pan of Chicken or Veg stock ready.
6. Season, and break up the Sausage.
7. While the Sausage cooks finely dice up a couple of Shallots.
8. Once the Sausage is cooked through, with a touch of caramelisation and browning, add a good pinch of Fennel seeds.
9. Fry off the Fennel seeds for 1 minute, then add the diced Sage.
10. Fry for another 1 minute, then finish with the diced wild Garlic.
11. Turn off the heat, stir through the wild Garlic, and empty the pan into a bowl immediately*
*we just want to wilt the wild garlic, so we only want it on the heat for 30-45 seconds
12. Clean out the pan, and pop it back on the hob, and turn heat to medium.
13. Add a splash of Olive oil, and throw in Shallots.
14. Sweat down Shallots until soft.
15. Add around 200g of the Rice, around a cup, and toast for 5min until you start to get a light nutty aroma.
6. Deglaze the pan with 100ml of white Wine, and reduce.
7. Add a ladle of stock, reduce.
8. Then, repeat this process as required until the Rice is creamy and soft but with a little bit of bite*
*keep tasting the risotto as you cook, don’t add too much liquid at a time, just 1 ladle, reduce, and repeat, this will take around 35 minutes