Risotto with Frankfurters


Prep time less than 10 minutes
Cooking time around 20 – 25 minutes
Ingredients
300g risotto rice
1tbsp olive oil
3-4 Dewfresh Frankfurters
1ltr warm chicken stock
30g butter
4 bell peppers
1 large onion, sliced
2 garlic cloves, finely chopped
1 sprig of thyme
1 sprig of rosemary
Flaked sea salt
Freshly ground black pepper
150ml white wine
50g Parmesan cheese, freshly grated, plus extra to serve
2tbsp dill, 2tbsp chives to serve
Method
Preheat the oven to 200°C/fan 180°C/gas 6. Place the sausages in a roasting tin and put them in the oven for 20 minutes.
Pour the stock into a saucepan and keep it on a low heat.
In a pan add half the butter, Add the onion and bell peppers, and fry them gently on medium to high heat until it starts to colour – the aim is to lightly caramelise it to add sweetness.
Add the garlic, herbs, and rice, then cook for a minute, stirring continuously, until the rice is glossy. Season with salt and pepper. Pour in the wine, bring it to the boil, and reduce by at least two-thirds.
Add a ladleful of warm stock, then stir over medium heat until the liquid has been absorbed. Keep adding the stock, a ladleful at a time, making sure each one is absorbed before adding the next. Continue until you have used up all the stock – this should take about 20 minutes. The rice should be swollen but still have bite.
Remove the sausages from the oven and cut them into small pieces. Check the consistency of the risotto – it should fall back in waves when you drag your spoon through it. Add the sausage to the risotto, then beat in the remaining butter and the Parmesan. Fish out the sprigs of thyme and rosemary. Sprinkle with dill and chives and serve with a bowl of grated Parmesan.