It is essential to chill the rice quickly for this. Once the risotto is made, cool it quickly, if necessary by putting the pan into a sink of cold water. Chill thoroughly in the fridge overnight.
Beetroot with Sausage and Rosemary
beetroot, sausages, carrots, garlic, rosemary, red wine vinegar
Peel 650g raw beetroot, cut into thick segments, then cut each segment in half. Do the same with 150g carrots, but don’t peel them. Peel and slice 2 cloves of garlic. Roughly chop the needles from 3 sprigs of rosemary. Fry the sliced vegetables, garlic and rosemary in 3 tablespoons of groundnut oil over a moderate heat, till approaching tenderness (the vegetables need to retain a little crispness).
Cut 400g good, herby butcher’s sausages into three, then add them to the pan, letting them brown nicely. When the beets and carrots are tender, pour in 2 tablespoons of sweetish red wine vinegar, check the seasoning, adding salt and pepper as you wish.
For 2–3. Sweet and sour, a sausage supper for an autumn night.
Brussels sprouts, sausage and potato
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