Ingredients

Method

• 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

Method

Ingredients

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.

TASTE’s take:

Risotto goes macho, made with beer and served with good sausages.