Baked Risotto with Sausage Recipe
Sausage Risotto has always been the way to Clyde’s heart. He loves it, but my version, made since we first moved in together 100 years ago, is just a bit 1994. This recipe, however, is bloody delicious and right up to date. It’s based on the most amazing dish we had recently at our very favourite restaurant in Bembridge called Lockslane. Clyde had this when we visited in January and I looked on enviously at his supper throughout the entire meal. I decided to recreate this dish and with the help of the Lockslane blog and a simple baked risotto recipe from Ina Garten via the Food Network, I have come up with my very own Baked Risotto with Sausage recipe, and even if I do say so myself, it’s extremely good.
Risotto has always been one of favourite winter dishes, just the whiff of garlic sautéing is enough to get my mouth watering. However, it’s rare I can be arsed to stand around stirring stock and white wine into the rice for half an hour. With this Baked Risotto with Sausage there is none of this kerfuffle. Just rice and stock, baked, then some wonderful parmesan, peas, wine and butter stirred through at the end. As for the sausage, this is cooked to crisp, golden perfection and tumbled on top of your risotto and garnished with some extra sage and parmesan. I used some full flavoured herby sausages for my baked risotto and then tarted them up with some extra fresh sage; it is well worth using some lovely quality sausages here.
This is another one of my best recipes which is snuggy enough for a family supper but also stylish and delicious enough to be served to guests. Not that I have had the chance to serve this to guests yet, as Clyde is loathe to share it with anyone.
As usual, just simple wonderful ingredients for this dish. A baked risotto is just so easy, but still tastes as though you have slaved away for hours over it.
Make a start on your not slaving away supper by taking a lovely oven proof baking dish with a lid and pre heating your oven to 160 degrees fan assisted. I used the only Le Creuset I own which my parents bought us about a billion years ago as an anniversary present. Tip the rice into your chosen dish then pour on 1 litre of hot chicken stock, stir, pop the lid on then place in your pre heated oven for 35 minutes.
While the risotto cooks, crack on with the sausage element. Take your well seasoned sausages and removed the skins.
Heat a tablespoon of oil in a large frying pan over a medium to high heat. Add the sausage meat and break it up using a wooden spoon or spatula.
Continue to cook the sausage for around 20 minutes or until golden brown, crisp and cooked through. Stir through the freshly chopped sage and keep warm while you finish the risotto.
Once the baked risotto first cooking time is up, remove from the oven. Stir through the peas, remaining 250ml chicken stock, white wine, parmesan and butter.
Heat over a low flame to warm everything through for a further 5 to 8 minutes or until piping hot. Season generously.
Serve large dollops of your delicious risotto topped with your sage laced crumbled sausage. Garnish with some parmesan shavings and some more fresh sage. Perfect, warming, tasty.
I have been making this Baked Risotto with Sausage on a loop. It’s not only Clyde’s favourite but it’s mine now too. Simple is best for me, especially as even on Mother’s Day I cooked my own bloody supper.
Baked Risotto with Sausage Recipe
*I’ve reduced the first cooking time from 45 minutes to 35 minutes as it gives a firmer texture*
Serves 3 to 4, appetite dependent
You won’t need any challenging equipment
300g Arborio rice
1.25 litres chicken stock
125g parmesan, finely grated
125ml white wine
150g frozen peas
Plenty of salt and pepper
600g sausages, skinned or use pre prepared sausage meat, use something full flavoured
1 tablespoon olive oil
3 tablespoons freshly chopped sage
Extra Parmesan and some fresh sage leaves to garnish
Pre heat your oven to 160 degrees fan assisted and take an oven proof baking dish.
Tip the rice into the baking dish and then pour over 1 litre of the chicken stock. Stir then put the lid on and place in the oven and bake for 35 minutes.
While the risotto is cooking, crack on with the sausage. Skin the sausages and heat a tablespoon of oil in a large frying pan over a medium to high heat. Add the sausage meat and break up using a wooden spoon. Brown it well, then turn down the heat and cook until crisp and cooked through. This should take around 20 minutes. Once golden brown, stir through the chopped sage and leave to one side, keeping warm.
When the initial 35 minutes risotto cooking time is up, remove from the oven and take off the lid. Add the peas, parmesan, final 250ml stock, white wine and butter. Stir well and put the pan on a low heat to cook for a further 5 to 10 minutes or until the risotto is creamy and soft. Season well then spoon a generous amount onto your serving plates.
Top with the crisp sausage meat then garnish with some parmesan shavings and extra sage leaves. Serve immediately whilst piping hot.