This time i am bringing Italy to the west country, don’t snigger. It’s good honest! It’s cheap to make and another one of those dishes that uses the weird veggies you have in the corner of the crisper you forgot about and you can have it for lunch the next day.
The recipie got passed to me from a friend who makes cider, he doesn’t drink you understand but every year we go off in the car to a a nice couple i found on Gumtree’s back garden and pick all their apples. I usually fall out of a tree and then we go home and start pressing apples. He then makes and bottles a very large amount of booze which i then drink at parties. It’s a beautiful relationship. If you do not have a tee total, cider making friend you can pop to the supermarket and pick some off the shelf. You will probably sustain less bruising that way anyway.
You will need!
- 1 apple
- Enough cooked sausages for 2 per person
- Risotto rice (read the packet so you know how much you need per person)
- 1 onion (i prefer red)
- 1 chilli (can omit if you hate flavour)
- 2 cloves of garlic either grated, crushed or finely chopped
- Handful of frozen peas
- 1 bottle of cider
- 1 pint or there abouts of chicken stock (again worth reading the risotto packet for how much liquid they suggest you use, i don’t bother and just add it till it’s done)
- 1 tea spoon of sugar
- 1 tea spoon of dried mixed herbs
- 1 tea spoon of paprika
- a knob of butter
- Splash of oil
First off heat up the oil slowly over a low to med heat and add the chopped onions, to that add the sugar and let it gently caramelize. Whilst that is happening chop and prepare the chilli and garlic and finely diced the apple then and add to the pan when the onions are soft.
When everything is soft and smelling lovely, move to a dish, put the pan back on the heat and melt your knob of butter. Add your risotto rice to the butter and coat then add splash of cider. Keep stirring the rice till the liquid soaks it all up and ten add a splash of stock. Repeat this until the rice is soft and there is still a little wetness to it. Remember despite what you have seen on telly, risotto shouldn’t really be able to stand up.
Add all your ingredients back into the rice and season. Add your herbs and spices and then make sure everything is cooked through. Serve with bread and Parmesan cheese if you have some!
Don’t be afraid to add whatever veg you like to this, butternut squash, courgette, peppers, it really is yours to play with.