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Chef Walls

23rd May 2018

Sausage Risotto | Charred Courgette | Homemade Confit Chestnuts | Parmesan Cheese | Borage Flowers | Parsley

3 x Suffolk sausages

250g Aborio Rice

750ml Vegetable Stock

150ml White wine

1 Diced Onion

2 Crushed Garlic cloves

3 Spring Onion

Fresh Parsley (chopped)

1 Courgette

Salt & Pepper

 

Method:

 

Sweat the onions and garlic down on a medium heat in a large saucepan for 3 mins until soft

 

Add the rice and continue to stir for 2mins.

 

Pour in the white wine to the rice so it sizzels and then add the veg stock and stir.

 

Leave to cook on a medium heat for 15 mins or until rice has absorbed all the liquid.

 

While the rice is cooking, fry off the sausages and leave to cool. once cooled slice them into 4.

 

Slice the courgette into strips, lightly oil and grill until coloured.

 

Once the rice has finished cooking, add the sausages and courgettes with the salt, pepper and parsley. 

 

Garnish with some sliced spring onion and micro basil and enjoy!