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Parsnip Risotto with Sausages

Parsnip Risotto with Sausages

Serves 4–6

4 Salumeria Sicilian sweet fennel sausages
2 Tbsp extra virgin olive oil  (EVO)
8 small parsnips, peeled
Sea salt and freshly ground black pepper
70g Lewis Road unsalted butter
1 onion, finely chopped
1 ½ cups Ferron risotto rice
1/3 cup dry white wine
4–5 cups Sabato vegetable stock , simmering
60g Zany Zeus mascarpone
80g Parmigiano Reggiano , grated
12 sage leaves
Mas Portell truffle oil
microgreens 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 EVO. Cut four of the parsnips in quarters lengthways, place in a roasting pan, drizzle with EVO and season. Place the sausage and parsnip in the oven and roast for 10-15 minutes until the sausage is cooked through and the parsnip is tender.

Meanwhile, coarsely grate the remaining four parsnips. Melt 40g of butter in a deep frypan over medium-high heat. Add the onion and cook, stirring, for 1-2 minutes until softened. Add the grated parsnip and cook for a further 2-3 minutes. Add the rice and stir continuously for about 3 minutes (‘toasting’). Pour in the wine and let evaporate. Add all the hot stock, stir gently and bring to a simmer. Cover and cook for about 15 minutes.

Season and rest for a few minutes off the heat, then ‘mantecare’ - stir the risotto off the heat to release the natural starches which make it creamy. Stir in the sausage balls, mascarpone and parmigiano. Check seasoning and set aside for 5 minutes to rest.

Melt the remaining butter in a frypan over medium heat.  Add the sage and cook until butter is brown and sage crisp.

Toss the parsnip in the truffle oil.

Serve the risotto topped with roasted parsnip, burnt butter and microgreens.

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