FRENCH TARRAGON, MUSHROOM AND BRANDY SAUSAGE AND PARMESAN RISOTTO

Serves 6                                        

 

INGREDIENTS

3 Rudi’s French Tarragon, mushroom and brandy sausages

1 onion finely chopped

2 tablespoons fresh parsley

2 Garlic Cloves

2 Tablespoons butter

2 litres chicken or vegetable stock, kept boiling hot

350g Arborio rice or other risotto rice

4 tablespoons grated parmesan cheese

METHOD

1. Fry the sausage, onion, parsley and garlic together with half the butter until the onions are soft and the sausage is cooked.
2. Add rice and fry until dry but without letting the rice brown. Begin to add the stock gradually, letting the rice absorb the stock before adding more
3. After about 10 minutes when the rice is half cooked, add more stock and stir until the rice is soft and tender.
4. Remove from heat and stir in the remaining butter and Parmesan
5. Cover and leave to stand for about 4 minutes then transfer to a serving dish and serve at once