I have to admit, I couldn’t think of a good — or bad — pun for this one…
This week’s recipe was sausage and white wine risotto. For years, I disliked the very idea of rice dishes, then would only eat rice if it was in sushi, so these were somewhat uncharted culinary waters for me. I picked out this recipe specifically because of the sausage component, which seemed to guarantee tasty savouriness, and because it’d give me an opportunity to remember to crack open Hairy Bikers: Meat Feasts.
Things turned out deliciously! The texture was brilliant — just the right mixture of gooey and firm — and the sausages (I used Sainsburys’ Toulouse-style) added oodles of flavour, which worked well with the wine and parmesan. I used the rinsings of a jar of strongly spicy garlic pickle in the stock, which also helped add a pleasant kick to the dish.Stirring the stock in, a ladleful at a time, was very soothing and could definitely be used as an alternative to traditional meditative mantras!
I’ve definitely warmed up to the idea of risotto, so this recipe is going on my semi-regular roster. Next time, I might make it with sweet chilli sausages, to see how that affects things. I’ll also definitely do risotto alla Milanese at some point — I have a handle on proper risotto technique now, so making extra so as to have some over for doing arancini should be no problem.