Post by caroline on Nov 19, 2005 10:38:32 GMT
Italian Sausages and Savoury Rice
4oz Italian salsiccia (sausage) or sliced Salami 100g
1 small onion
3oz of butter 80g
4cups stock 2pt/1.2l
2tbsp grated Parmesan cheese
1/2lb Italian rice 225g
2oz shelled peas 50g
2 fresh basil leavesWash and drain the rice well. Chop the onion finely and fry in 1oz/25g of butter. If you have chosen to use Salsiccia cut it into pieces and brown. Now add the peas, toss in the rice and cook together with other ingredients for about 3 minutes before adding the boiling stock. Cook gently for about 25 minutes when all the stock should be absorbed. Remove from the heat, add the rest of the butter and grated Parmesan. Beat well together.
Let the Risotto stand for a few minutes and garnish with basil leaves before serving.
If you chose to use the Salami, cook the recipe as described excluding the Salsiccia and then add and arrange the slices of Salami , as we have done (see photo), when serving this tasty dish.
4oz Italian salsiccia (sausage) or sliced Salami 100g
1 small onion
3oz of butter 80g
4cups stock 2pt/1.2l
2tbsp grated Parmesan cheese
1/2lb Italian rice 225g
2oz shelled peas 50g
2 fresh basil leavesWash and drain the rice well. Chop the onion finely and fry in 1oz/25g of butter. If you have chosen to use Salsiccia cut it into pieces and brown. Now add the peas, toss in the rice and cook together with other ingredients for about 3 minutes before adding the boiling stock. Cook gently for about 25 minutes when all the stock should be absorbed. Remove from the heat, add the rest of the butter and grated Parmesan. Beat well together.
Let the Risotto stand for a few minutes and garnish with basil leaves before serving.
If you chose to use the Salami, cook the recipe as described excluding the Salsiccia and then add and arrange the slices of Salami , as we have done (see photo), when serving this tasty dish.
