Risotto with Sausages and Borlotti Beans
Inroduction
About this Recipe
By: Sheridan Rogers
Flavoured with red wine and Italian sausages, this hearty risotto is a good dish to serve on a cold winter night accompanied by some rustic Italian bread and a salad.
Ingredients
- olive oil 2 tablespoons
- onion 1 small, peeled and finely chopped
- celery 1 stalk, peeled and finely chopped
- pancetta or streaky bacon 50g, diced
- Italian sausages 200g
- dry red wine 200ml
- arborio rice 320g
- beef or chicken stock 1 Litre, boiling
- borlotti beans 400g tin, drained and rinsed
- unsalted butter 30g
- parmesan cheese 4 tablespoons, freshly grated
- salt and freshly ground black pepper
Serves 4 – 6 Heat oil in a large heavy-based saucepan or frying pan. Add onion, celery and pancetta. Cook until vegetables are soft. Remove sausage skins, add sausage meat to pan and cook until no longer pink. Add half the wine and boil until it has evaporated. Stir in the rice until grains are coated with oil and translucent. Start add simmering stock, one ladleful at a time, stirring until absorbed. Continue stirring and adding stock. Halfway through cooking, add remaining red wine and rinsed beans. Finish cooking. Remove pan from heat, stir in butter and parmesan cheese. Season to taste. Cover with a lid and leave for a few minutes before serving on heated plates.