Recipes Truffle, parsnip & sausage risotto

Recipes Truffle, parsnip & sausage risotto

Recipes Truffle, parsnip & sausage risotto

Recipes Truffle, parsnip & sausage risotto A rustic and decadent risotto combining the robust flavour of Italian sausage, the texture of parsip and the decadence of truffle oil. Truffle, parsnip & sausage risotto

Ingredients

  • four Italian pig sausages
  • two tablespoons olive oil
  • 8 small parsnips
  • 1L (4 cups) Massel vegetable liquid stock
  • 70g unsalted butter
  • 1 red onion, finely cut
  • 1/2 mugs (330g) arborio rice
  • 1/3 cup (80ml) dry whitened wine
  • .25 cup (60g) mascarpone
  • 1 cup (80g) grated parmesan
  • 12 sage leaves
  • Truffle oil, to serve
  • Microcress, to assist (optional)

Method

  • Action 1

    Preheat the particular oven to 200C.

  • Step two Remove the chicken meat off their casings and roll directly into small balls. Location on a cooking tray and drizzle with oil. Reduce 4 parsnips within quarters lengthways, location in a cooking pan, drizzle with essential oil and period. Put the sausage and parsnip in the particular oven and roast intended for 10-15 mins until sausage is prepared through plus parsnip is tender.
  • 3 Meanwhile, coarsely grate the particular remaining 4 parsnips. Temperature the share in a separate saucepan. Melt 40g butter in a strong frypan more than medium-high heat. Add the particular onion plus cook, stirring, for 1-2 minutes till softened. Add the grated parsnip plus cook for a more 2-3 mins, then add the grain and prepare to get a further 2 mins to layer the grains. Add the particular wine plus stir to mix. Add the particular stock, one ladle at the same time, allowing every to end up being absorbed before adding the particular next, plus cook for 20 mins or till all the stock can be used as well as the risotto is rich and rich and creamy. Mix in the sausage balls plus get rid of through the heat. Stir in the particular mascarpone and parmesan. Season, cover, plus established aside for 5 mins to relax.
  • Step four Dissolve the remaining 30g butter within a frypan over medium heat. Add sage plus cook until butter is dark brown plus sage is crisp.
  • Step 5

    Toss the parsnip in the truffle oil. Serve the particular risotto topped with roasted parsnip, burned up butter and microcress, if using.