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Parsnip Risotto with Sausages

Parsnip Risotto with Sausages

Parsnip Risotto with Sausages 

Serves 4–6

Salumeria Sicilian fennel sausages
2 Tbsp extra virgin olive oil  (EVO)
8 small parsnips, peeled
Sea salt and freshly ground black pepper
70g Lewis Road Creamery butter
1 onion, finely chopped
1½ cups vialone nano 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. Rest for a few minutes off the heat, season 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 a dash of truffle oil.

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

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Sabato


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