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Head Chef creates a truly international version of iconic Italian Risotto by using Spicy Goan Sausages, Korean sticky rice, Italian olive oil & herbs and ofcourse cooked by Indian. Sausage risotto is a melody of flavours, from sharp spicy bite from the Goan Sausage to subtle undertones of fresh rosemary and thyme. And to round of the flavours, there is a touch of sweetness brought by shallots, carrots and peppers. End result is a rich creamy taste with burst of flavours and an intoxicating aroma.
Full recipe written below.
The Slow Fire Chef SE 04 EP 30 : GOAN SAUSAGE RISOTTO RECIPE | SPICY SAUSAGE RISOTTO RECIPE | ITALIAN RISOTTO WITH SAUSAGE RECIPE
Goan Sausage Risotto Recipe by Semanti Sinha Ray
Goan sausage – 250 gms
Arborio rice – 200 gms
Shallots – 10-14 (sliced)
Butter – 35-40 gms
Carrot – 1 small (chopped fine)
Red, yellow, green peppers – finely chopped about 2 tablespoons each
Spring onion – 2 (sliced)
Fresh Rosemary – 1 tsp
Fresh thyme – 1 tsp
Chicken stock – 4 cups
Celery – 2 stalks (rough chopped)
Parmesan cheese – grated 1/2 cup
Peel off the sausage skin. Break up the meat into pieces – place in a pan and fry on a slow fire. There is no need to add any oil. When nice and fried keep aside.
Rinse the rice once and keep aside.
Bring the chicken stock to a rolling boil with the celery stalks.
In a large wok add the butter. When melted add the sliced shallots. When shallots start browning add the rice. Gently stir to coat the rice with the butter. Now add the wine – stir and wait for all the liquid to evaporate.
Add 2 ladles of stock (avoid the celery) to the wok. Keep stirring. As the liquid keeps drying up, add more – one or two ladles at a time. When the rice starts turning translucent add the chopped carrots. Stir and add stock as necessary. After about 5 minutes add the white portion of the spring onions. Keep stirring and adding stock. Next add the herbs (rosemary & thyme) and cook further. When the rice is almost done add the fried sausage pieces and about 3/4ths of the grated parmesan. Add more stock if necessary. If the stock is finished you can use hot water. Once the rice is done add the peppers and the green part of the spring onions. Give it a stir. Cover and let it rest for 5 minutes. Serve immediately. Drizzle with a little extra virgin olive oil and a little more grated parmesan.
Contact Viraf Sidhwa for Delicious Goan Sausages and other products: 9004682142
List of his products:
1. Goan Sausages
2. Goan masalas (no Preservatives)
3. Pure & Natural Honey from Organic farms.
4. Homemade chocolates/mousse etc which is on a hold for now
5. Dry fruit nuts
6. Premium kashmiri Kesar
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