Preparation time: 45 minutes
Yield: Serves 4
- 1 onion, chopped
- Goan sausages
- 150 g risotto rice
- 100 ml dry white wine
- 1 tablespoon olive oil
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Genoa: Italian Spice Blend
- 300 ml vegetable broth
- 1 teaspoon thyme leaves
- Bring the broth to a simmer in a saucepan. Put the olive oil in a separate large pan, add the onion and fry for 2 minutes. Add sausage, lower the heat and cook very gently for about 5 minutes. If you chose goan sausage or any other fat one, remove the excess of oil (there should be only a tablespoon or two left in the pan).
- Add the rice and turn up the heat. Don’t let the rice catch on the bottom of the pan, so keep it moving. Quickly pour in the wine. Keep stirring all the time until it has evaporated. Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.
- Turn the heat down to low so the rice doesn’t cook too quickly, otherwise the outside of each grain will be stodgy and the inside hard and nutty (you don’t want to cook it too slowly either, or it will turn into rice pudding!) and continue to add ladlefuls of stock until it has all been absorbed.
- Continue adding stock for around 15 minutes, until rice is cooked. It should hold its shape but be soft, creamy and oozy. Turn off the heat.
- Stir in Genoa spice blend and Parmesan. Add salt and pepper if needed (depends how strong the sausage was seasoned). Put a lid on the pan and leave the risotto to rest for a minute.
- Sprinkle with Parmesan and chopped parsley.