Truffle, parsnip & sausage risotto
Truffle, parsnip
& sausage risotto
Serves 4-6
·
4 Italian or good-quality pork sausages
·
2 tbs olive oil 8 small parsnips
·
1L (4 cups) vegetable stock 70g unsalted butter
·
1 onion, finely chopped
·
11/2 cups (330g) arborio rice
·
1/3 cup (80ml) dry white wine
·
1/4 cup (60g) mascarpone
·
1 cup (80g) grated parmesan
·
12 sage leaves Truffle oil and micro cress (optional), to serve
Preheat the oven to 200°C.
Remove the sausage meat from their casings and roll into
small balls. Place on a baking tray and drizzle with oil. Cut 4 parsnips in
quarters lengthways, place in a roasting pan, drizzle with oil and season.
Place the sausage and parsnip in the oven and roast for 10-15minutes until
sausage is cooked through and parsnip is tender. Meanwhile, coarsely grate the
remaining 4 parsnips. Heat the stock in a separate saucepan. Melt 40g butter in
a deep fry pan over medium-high heat. Add the onion and cook, stirring, for
1-2minutes until softened. Add the grated parsnip and cook for a further 2-3
minutes, then add the rice and cook for a further 2 minutes to coat the grains.
Add the wine and stir to combine. Add the stock, 1 ladle at a time, allowing
each to be absorbed before adding the next, and cook for 20 minutes or until
all the stock is used and the risotto is rich and creamy. Stir in the sausage
balls and remove from the heat. Stir in the mascarpone and parmesan. Season,
cover, and set aside for 5 minutes to rest.
Melt the remaining 30g butter in a fry pan over medium heat.
Add sage and cook until butter is brown and sage is crisp.
Toss the parsnip in the truffle oil. Serve the risotto
topped with roasted parsnip, burnt butter and micro cress, if using.
Toss the parsnip
in the truffle oil. Serve the risotto topped with roasted parsnip, burnt butter
and microcress, if using.
