Breakfast Or Supper Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• vegetable oil
• 12 sausages, ideally tomato
• 4 slices smoked back bacon, cut into strips
• 4 ounces unsalted butter
• 1 onion, finely chopped
• 11 ounces risotto rice
• 7 1/2 cups chicken stock
• 3 ounces butter, chopped
• 3 ounces brie cheese, diced
• 1 pinch salt & freshly ground black pepper
• 2 tablespoons parsley, chopped

Recipe

• 1 heat the oil in a frying pan and gently fry the sausages until cooked through, around 20 minutes.
• 2 in a separate frying pan, slowly fry the bacon until crisp. set aside.
• 3 meanwhile, melt the unsalted butter in a heavy-based saucepan, add the finely chopped onion and gently fry without colouring until softened.
• 4 add the risotto rice to the onion and stir to coat each grain in butter.
• 5 in a separate pan, bring the stock to the boil. add a ladleful of the stock to the rice, stir and cook until the stock has evaporated.
• 6 continue gradually adding the hot stock to the rice for between 15-20 minutes, until the rice is cooked.
• 7 meanwhile, chop the sausages into 1/2in slices. after the rice has cooked for 15 minutes, add them to the risotto in pieces.
• 8 when the rice is fully cooked, take off heat and put to one side. add the chopped butter and diced cheese and leave to stand for 3 minutes.
• 9 mix together and season with salt and freshly ground pepper. divide among 4 serving dishes.
• 10 mix the bacon and chopped parsley together, sprinkle on top, garnish with parsley sprigs and serve.