A rich, golden risotto infused with saffron and packed with the bold, herby flavour of Dewfresh Cumberland Sausages. Creamy, comforting, and finished with a touch of mascarpone and parmesan — this dish is the perfect balance of indulgence and warmth.

1. Prepare the sausages: Remove the casings and crumble the sausage meat into chunks. Sauté in a little olive oil until browned, then set aside.
2. Build the base: In the same pan, add the diced onion and garlic. Cook gently until soft and fragrant.
3. Add saffron & spice: Stir in saffron, chilli flakes, parsley, and chives. Mix well.
4. Toast the rice: Add the arborio rice and cook for 1–2 minutes until glossy.
5. Add the stock: Gradually ladle in warm chicken stock, stirring continuously until each addition is absorbed before adding more. Continue until the rice is tender and creamy.
6. Combine & finish: Stir in the cooked sausage pieces, mascarpone, and a generous handful of parmesan. Mix until creamy and smooth.
7. Serve: Top with extra parmesan and garnish with fresh pea shoots.

💡 Serving Tip: Fry small balls of Cumberland sausage meat to serve on top of the risotto for an added layer of texture.