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Comment by Jeff Jeffery on February 1, 2010 at 2:16pm

Shelly, did you try it?

Comment by shelly cole on January 19, 2010 at 12:15pm

Jeff - that sounds lovely - will try in the next couple of days and let you know how it goes.
Will post some recipes asap
Shelly

Comment by Jeff Jeffery on January 19, 2010 at 11:50am

Smoked Pork Sausage Risotto

It’s not really a risotto, since it doesn’t use Arborio rice (or the like) and isn’t cooked by slowly adding stock but hey, it’s easy, cheap, filling and tasty.

Serves two generously, or four more sensibly!

INGREDIENTS
One Smoked Pork Sausage (the horseshoe shaped kind. Easily available in supermarkets) – sliced in to coins, then halved
One Carrot - sliced in to coins (cut the coins in to half-moon shapes or quarters if they’re big, unless you like them that way)
One Onion - chopped
Some Olive Oil for frying
A scattering of crushed chilli seeds
Some (frozen) peas
Some (frozen) sweetcorn
Rice (Basmati or white) – 8 fl. oz.
Vegetable stock – 16 fl. oz.

METHOD
1. Heat the oil in a wide saucepan for which you have a lid.
2. Scatter in some crushed chilli seeds (leave them out if you don’t like chilli) to fry for a few seconds until you see the colour run in to the oil.
3. Add the chopped onion, carrot and sausage and fry for a few minutes until the onion softens and the sausage starts to colour from the heat.
4. Mix in the rice, peas and sweet corn and stir well to mix with the oil.
5. Pour in the stock and mix again, gently this time.
6. Turn up the heat until the stock is bubbling then turn the heat down to the minimum.
7. Put on the lid and leave to cook for about 15 minutes, then turn the heat off for about 5 minutes.
8. Stir the risotto and serve.