If you read the earlier post, you may have some inkling of the fact that I’ve got some gruyere sitting in the fridge. So, I’m going to completely invent a recipe from scratch, based on a few that I’ve used in the past…and let’s see how it pans out!
Gruyere and Sausage Risotto
You will need:
1) 3-4tbsp olive oil.
2) 2 red onions, chopped.
3) 300g risotto rice.
4) Half a glass of white wine.
5) 6 veggie sausages.
6) 150g gruyere, grated.
7) 2 tbsp creme fraiche.
8) 850ml vegetable stock.
9) Parmesan to sprinkle on top.
10) Also, I’m rustling up some bacon on the side, as DB1 was really grumpy that I made bacon for lunch today and he was at pre-school and missed it. Bad mummy. Ahem.
How to make it:
1) Cook the sausages as per packet instructions. If you haven’t already, chop the onions and prepare the stock.
2) In your biggest saucepan, start heating the oil, and add the onions. Cook gently for five minutes, then add the rice, cook for a minute then add the wine.
3) Let the rice absorb the wine, then start adding the stock gradually. Whenever the rice starts to run out of fluid, add more stock, cooking until the risotto rice is cooked (nibble a bit to check!) Add extra water if it gets too dry.
4) In the meantime, grate the cheese. If you are also doing bacon (like sucker here) then also cook this, timing it so it doesn’t sit for ages and get cold. When the risotto is cooked, add the cheese and creme fraiche. Then slice the sausages and add them too!
5) Serve, with or without bacon, as appropriate!
Total Cost: £4.00 roughly. So a pound a head.
The Verdict Ticked all the boxes for three of us. DB1 retained his loathing of risotto though. Hmm. One day ill teach him to appreciate fine Italian style cuisine!