In winter, when the cold and snow have hit, there is nothing like a beautifully warming risotto in the evening. Along with soups, risotto is high on my list of go to winter meals: warming, filling and nutritious. Every bite of this risotto feels like a party in your mouth: gooey and crisp, fresh and salty and warm.
RISOTTO WITH MUSHROOMS, CHICKEN SAUSAGE AND CHIVES
Makes 4 portions
3 small organic chicken sausages
250 gram risotto
200 gram Oyster mushrooms
1 liter vegetable stock
1 red onion, chopped
25 g chives
1. Heat the stock in a pan on the stove.
2. Slice the mushrooms and add them to the stock.
3. In a large pan, heat a little coconut oil or butter over medium heat and add the chopped onion.
4. Sautee the onion for a few minutes until soft.
5. Add the risotto to the pan and heat for a few minutes until the grains are translucent.
6. Now start adding the stock and mushroom mixture to the risotto pan gradually. Use a few spoonfuls first and stir regularly until most of the liquid has been absorbed, then add a few more spoons.
7. Continue doing this until all stock liquid has been absorbed. This should take about 30 to 40 minutes.
8. In the meantime, slice the sausages and dry fry them in a pan for a few minutes until slightly browned. Set aside.
9. Once the risotto is done, add the chicken sausages and the chives to the pan and stir to combine.
10. Scoop individual portions on a plate. The risotto should be firm and hold its shape on a plate, but the individual grains should be soft.
11. Sprinkle the servings with chopped parsley and serve while hot.