- 260 g large spring onions, thinly sliced
- 3 T olive oil
- 1 clove garlic, crushed
- 1½ cups risotto rice
- 1 cup beer
- 1 x 410 g can chopped tomatoes in juice
- Sea salt and freshly ground black pepper
- 3 cups warm beef stock
- 3 T chopped flat-leaf parsley, plus extra to garnish
- 400 g smoked chilli free-range beef and lamb sausage, grilled
In a saucepan, gently soften the leeks in the oil. Stir in the garlic and rice until well coated.
Pour in the beer and cook over a fairly brisk heat, stirring, until the beer has been absorbed. Stir in the tomatoes and a little seasoning and simmer, stirring, for a few minutes.
Pour in the stock, a cup at a time, and simmer, stirring, until the liquid is absorbed and the rice is swollen and tender with the distinctive bite of a good risotto. It should take 25 to 30 minutes.
Stir in the parsley. Check seasoning, not forgetting that the sausages have a strong flavour. If it seems too thick, thin down with a little stock. Serve with the grilled sausages.
Cook’s notes: You could use leeks instead of large spring onions. The risotto is good with a side dish of sautéed Swiss chard. If you prefer, use chicken sausages.
Risotto goes macho, made with beer and served with good sausages.