It’s risotto weather. Yes, that’s a thing because really, who would turn down a big pot of steaming hot risotto on a cold and snowy day like today?
This is my all time favourite risotto creation and it has a couple of surprising ingredients in it – walnuts and a couple of raw mushrooms on the top but they really make the dish. This recipe was inspired by a very good friend, and one of my favourite chefs, who once made me an Italian fennel sausage risotto with walnuts in it. I thought I would put my own twist on the recipe and share the goodness with you guys!
Just imagine: juicy sausage meat, soft melt-in-your-mouth mushrooms, just slightly al dente risotto, crunchy walnuts and crisp sliced mushrooms. I think you know what to make for dinner tonight!
- 1 medium onion
- 1 small red onion
- 1 clove of garlic
- 300g sausages (I use Swiss sausages with herbs in them)
- 10 mushrooms (keep 2 to the side to put on the top)
- 400g risottto rice
- 200ml white whine
- 1.2l vegetable stock
- Fresh rosemary & thyme
- Freshly grated parmesan
- 10-15 walnuts
- Salt & pepper to season
Chop your onions finely and fry in a couple of tablespoons of olive oil until soft. Add the crushed garlic and chopped sausage meat. If you’re using sausages in a skin, just cut all the way down the length of the sausage and turn the sausage meat out. Discard the skin and cut the sausage meat into chunks. When the sausage meat is just about cooked through, add the chopped mushrooms and rice and stir in the pan on a medium heat until the rice becomes almost translucent (2-3 minutes). Add the white wine and stir until absorbed. Season with pepper and chopped rosemary & thyme.
Little by little add your boiling vegetable stock to the saucepan. The key is to add it little by little in about 5 steps and keep stirring so the stock is absorbed. When you have finished adding your stock and your rice has still got a bit of bite, remove from the heat, add the walnuts, season well with salt, pepper and a generous grating of fresh parmesan.
Serve with a few slices of raw mushrooms and extra parmesan on the top. Trust me on the raw mushrooms and walnuts – they really take this risotto to the next level.