Risotto with Sausage, Vegetables and Prosciutto

Ingredients

4 Tbs extra virgin olive oil
3 cloves garlic, finely chopped
1 Tbs finely chopped rosemary tips
1 onion, finely chopped
1 small leek, thinly sliced
1 carrot, cut into 1 cm dice
1 stick celery, thinly sliced
4 carbonossi sausages, sliced 2 cm
400 g arborio, vialone nano or carnaroli rice
150 ml dry white wine
1.5 liters well flavoured chicken stock, boiling
2 handfuls rocket leaves
1 handful frozen peas, brought to the boil and drained
2 Tbs unsalted butter flaky
sea salt and freshly ground black pepper
200 g very thinly sliced prosciutto
good quality parmesan cheese for grating

alternate ingredients

zest of 1 lemon
250 g sliced button mushrooms

Instructions

1 Heat the olive oil over a moderate heat and add the garlic, rosemary, onion, carrot and celery. Fry gently until the onion is soft. Do not brown.

2 Add the carbonossi and rice and mix well for 2 minutes so that the rice 'toasts'.

3 Add the wine, turn the heat up and boil, stirring, until all the wine has evaporated.

Method 1 - for all types of Italian risotto rice

1 Start adding the boiling stock on ladle at a time, stirring vigorously until the liquid has evaporated before adding the next ladleful.

2 Continue until the rice is al dente and all the stock is used up - about 20 minutes.

3 Stir in the rocket, peas, and butter, then taste and season.

Method 2 - for vialone nano and carnaroli rice only

1 Add all of the boiling stock and mix well. Turn the heat down to low, cover, and simmer for 15 minutes. Uncover and stir in the rocket, peas and butter, taste and season.

2 To serve, quickly pour the risotto onto a warm serving platter and spread the slices of prosciutto over the top to cover the risotto. Finely grate plenty of parmesan cheese on top and serve immediately.

Vegetarian Option

1 Use vegetable stock. Omit the sausages and prosciutto and add the zest of a lemon and sliced button mushrooms with the rosemary and proceed with the recipe

Serves 6
Eat by Ray McVinnie