Risotto with pork sausage

Try this creamy risotto with pork sausage recipe from Dr Sandro Demaio. High-quality pork sausages and parmesan cheese infuse the arborio rice with rich flavour, enhanced by the peas and lemon juice, which provide freshness and balance. Sprinkle with fresh flat-leaf parsley to finish.

Risotto with pork sausage Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Mid

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Ingredients

• 2 tbsp olive oil
• 300 g Italian high-quality pork sausages, roughly chopped
• 1 brown onion, finely chopped
• salt and black pepper
• 3 cups boiling water
• 6 tsp chicken stock powder
• 1½ cups carnaroli or arborio rice
• ¼ cup dry white wine or water
• 1 cup frozen peas
• ½ cup finely grated parmesan cheese, plus extra to serve
• 2 tbsp butter
• ¼ cup roughly chopped flat-leaf parsley
• 1 lemon, cut into wedges, to serve

Instructions

1. Heat the olive oil in a large frying pan, then add the sausages and cook, stirring, until browned. Add the onion with a pinch of salt and cook until softened.
2. While the sausages and onion are cooking, in a large heatproof jug, combine the boiling water and chicken stock powder.
3. When the onion has softened, add the rice to the pan and toast, stirring, until the rice grains turn opaque. Stir through the wine and cook until absorbed. Add a few ladles of the warm chicken stock and stir until completely absorbed. Repeat with the remaining stock until it has all been used, this process may take up to 20 minutes. Add the peas with the final quantity of stock.
4. Once the liquid is all absorbed, check the rice for doneness—it should be al dente. If it is not done to your taste, add a small amount of additional liquid, either stock or warm water, continuing to stir.
5. Add in the parmesan and butter, stirring until cheese is completely incorporated and risotto is creamy.
6. Remove from the heat and stir through parsley (reserve some for garnish!) and season with salt to taste, before serving. Scatter with reserved parsley and extra parmesan cheese. Serve the risotto with pork sausage with lemon wedges on the side.

Note

• Try substituting the frozen peas with a bunch of trimmed and roughly chopped broccolini.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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