4 Italian pork sausages
2 tbsp olive oil
1 tbsp butter
1 onion, finely
3 garlic cloves, finely
400g (14oz) risotto
1 glass white wine
750ml (1¼ pints) hot
chicken or vegetable
1 small head of spring
greens, outer leaves
and stalks removed,
then finely sliced
100g (4oz) Stilton
handful of fresh sage
Remove the sausages from their skins. Heat one
tablespoon of oil and the butter in a heavy bottomed pan and
add the sausages to the pan, breaking them up with a wooden
spoon so they resemble small meatballs. It doesn’t matter if
some of the sausages break up too much; it simply adds to the
whole texture.When the sausage is browned remove from the
pan with a slotted spoon and drain out any excess oil so there
is only about 1 tablespoon left in the pan.
Add the onions and fry over a lowish heat for 10
minutes or until the onions have softened. For the last minute of
cooking add the garlic to the pan.
Add the rice and stir for a minute or two to coat the
grains of rice. Pour over the glass of wine and keep stirring
while the wine is absorbed into the grain. Gradually ladle the
hot stock into the risotto letting it absorb between each ladleful.
Keep stirring it, too, as this encourages the starch to come out,
which is what makes risotto have that creamy texture.
With your last three ladlefuls of stock add in the spring
greens. The rice is ready when the grains are cooked but still
have a little bite and the rice is loose but not soupy. Add in the
Stilton, and watch the risotto become rich and velvety.
In a separate, small frying pan, heat the remaining
oil. Add the sage leaves and fry for a minute or two until crisp.
Serve the risotto with a scattering of sage leaves.