Stilton risotto with sausage, spring greens and sage
Ingredients to serve 4
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.4 Italian pork sausages with fennel
2 tablespoons olive oil
1 tablespoon butter
1 onion, finely chopped
3 garlic cloves, finely chopped
400g risotto rice
1 glass white wine
750ml hot chicken or vegetable stock
1 small head of spring greens, outer leaves and stalks removed, finely sliced
100g stilton
Handful of fresh sage leaves
Remove the sausages from their skins. Heat one tablespoon of oil and the butter in a heavy-bottomed pan and add the sausages to the pan, breaking them up with a wooden spoon so they resemble small meatballs. It doesn't matter if some of the sausages break up too much; it simply adds to the whole texture. When the sausage is browned, remove from the pan with a slotted spoon and drain out any excess oil so there is only about 1 tablespoon left in the pan.
Add the onions and fry over a lowish heat for 10 minutes or until the onions have softened. For the last minute of cooking add the garlic to the pan.
Add the rice and stir for a minute or two to coat the grains of rice. Pour over the glass of wine and keep stirring while the wine is absorbed into the grain. Gradually ladle the hot stock into the risotto letting it absorb between each ladleful. Keep stirring it, too, as this encourages the starch to come out, which is what makes risotto have that creamy texture.
With your last three ladlefuls of stock add in the spring greens. The rice is ready when the grains are cooked but still have a little bite and the rice is loose but not soupy. Add in the stilton, and watch the risotto become rich and velvety.
In a separate, small frying pan, heat the remaining oil. Add the sage leaves and fry for a minute or two until crisp. Serve the risotto with a scattering of sage leaves.
Taken from 'My Kitchen Table: 100 Foolproof Suppers' By Gizzi Erskine (My Kitchen Table, £7.99).
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments