One of the best things about Risotto is that you can experiment. Almost anything makes a good risotto, and part of the fun is trying new things. In an attempt to try something different, I carried out one such experiment for tea tonight. I made Sausage and Mushroom Risotto, using Quorn sausages, but you could use meat ones, and it was delicious. Because of the density of the sausages, which were cut into pieces, and the rice, it was extremely filling, and satisfying, but actually very healthy, with very little fat or calories. It’s very pleasing to eat something which makes you feel full and sated, but which also gives you the piece of mind of knowing that you won’t pile on the pounds.
INGREDIENTS: (Serves Two)
- Three Sausages (I used Quorn, but you can use whatever you like)
- A mug full of Arborio Rice
- Tablespoon Mustard
- Two Tablespoons Olive Oil (Any vegetable oil, or even butter, works fine)
- Salt and Pepper
- Two Stock Cubes and Boiling Water
- Pour two tablespoons of Olive Oil (or whatever oil you have) into a hot pan, stir in salt and pepper, and a tablespoon of mustard.
- Chop the Sausages into small pieces, stir them into the oil.
- Peel and half the mushrooms, add them to the pan.
- When the mushrooms and sausages have browned, add the Arborio rice to the pan. Stir it in well, ensuring that the rice is thoroughly coated with oil and well mixed in.
- Cover the pan with stock, and stir well.
- Keep stirring, and simmering. When all the stock is absorbed, cover again with stock.
- Carry on simmering, but every couple of minutes, allow the mixture to bubble by itself for a few seconds, then carry on stirring.
- When all the stock has been absorbed, and the rice is soft and fluffy, it’s ready to serve.
The only way to be sure it’s done is to keep trying it. Taste a bit of rice, and keep simmering until it’s soft.
Then, put it out, and enjoy.
If you do try this, please let me know how you get on. Also, if you have any suggestions, I’d be glad to hear them.
Happy Cooking, and HAPPY EATING!