risotto – how do i love thee? let me count the ways.

risotto – how do i love thee? let me count the ways.

i love thee for the depth and comfort and simplicity

my tummy grumbles, when thinking of the variety

when i make thee, the air is full of praise.

i love thee to eat everyday

to celebrate summer, i love thee veggie

as the nights turn cold, i love thee meaty

my hunger leaves, my spirits raise.

i love thee with a passion so intense

when i am tired, cold and short of time.

i love thee for thy lack of all pretence;

just flavour, richness, texture so sublime

i cannot ever feign indifference.

i shall but love thee, for 'tis not a crime.

apologies to elizabeth barrett browning.

sausage risotto (serves 2)

25g butter

1 tablespoon olive oil

150g italian sausages, cut into chunks (i try to get the ones flavoured with fennel)

1 small onion, finely chopped

1 clove garlic, finely chopped

½ teaspoon fennel seeds, lightly crushed

1 handful sundried tomatoes, cut into strips

150-175g risotto rice

75ml white wine

600ml hot vegetable stock (i make mine with marigold bouillon powder)

50g grated parmesan

juice of half a lemon

100g baby spinach leaves

freshly grated black pepper

melt the butter with the olive oil, add the sausage pieces and cook until they start to brown. add the onion, garlic, fennel seeds and sundried tomatoes and fry gently until the onion softens. add the rice and mix well. turn the heat up, add the white wine and stir while it bubbles away.

add the vegetable stock a ladle at a time, stirring constantly and adding the next ladle when the rice absorbs the liquid. when you have used most of the stock, test the rice to see if it is cooked – you may need slightly more/less liquid. when it is ready add the parmesan, lemon juice, spinach (press the leaves down into the risotto mix so they wilt with the heat) and black pepper. cover and leave to rest for 5 minutes before serving.

other risotto recipes:

chorizo and roasted butternut squash risotto (august 2007)

barley risotto with italian sausage (november 2006)

risotto with butternut squash and goats cheese (october 2006)

lemon and basil risotto with roasted tomatoes (september 2006)