Prep Time 10 min Cook Time 40 min Difficulty Moderate Serves 4
OR 30mL oil
1/2 small onion
750mL liquid beef stock
OR 1L liquid vegetable stock
1 cup arborio rice
1/2 cup cooking cream
1 cup mushrooms
1 cup peas
1 tsp nutmeg
1 tsp sage
1 tsp rosemary
Parmesan to serve
Prep Ingredients: Dice the onion, slice the leek and mushrooms. Remove the skins from the sausages and cut into large chunks.
In a deep casserole dish or pan, add the butter and allow to melt on low heat.
In a separate pot, add 750mL of liquid stock and bring to a boil.
Once butter is melted, combine with diced onion and sliced leek. Allow to cook until soft and aromatic.
Add the sausage to the onion and leek pan and cook on medium to high heat until it turns brown.
Add rice to the sausage mixture, and allow to toast for 2-3 minutes. Stir frequently and thoroughly to prevent any of the mixture from sticking to the bottom.
Add cream to mixture and stir until well combined.
By now, the stock should be reaching boiling point. Using a ladle, slowly transfer the stock to the rice mixture. Allow it to be absorbed by the rice before adding more. This will ensure you don't over cook the rice.
When the rice is partially cooked but still slightly hard, add the mushrooms, peas and spices (it may take 20-30 minutes to get to this step). Make sure you cook the vegetables only for a short period of time. This will ensure they don't lose their flavour and consistency.
Cook for a further 5 minutes. Frequently check the consistency of the rice to know when it is cooked.
Allow to rest for a couple of minutes before serving with Parmesan.