Ingredients

400g (14oz) meaty, pork sausages
900ml-1.2 lites (11/2- 2 pints) chicken stock
45g (11/2oz) butter
1 onion, chopped
3 cloves of garlic, chopped
1-2 medium-hot red chillies, deseeded and chopped
225g (8oz) risotto rice
150ml (5fl oz) red wine
200g (7oz) canned chopped tomatoes
2 tablespoons chopped parsley
lots of freshly grated nutmeg
150g (5oz) kale, trimmed and coarsely shredded
30g (1oz) parmesan, freshly grated
salt and pepper

Method

Place a frying pan over a medium heat until good and hot.

Meanwhile, cut your sausages in half lengthways. Lay the sausages, cut-side down, in the hot pan and sizzle until browned. Turn over and brown the other side. Pull the meat away from the skins, break up roughly and return to the hot pan for a few more minutes. Scoop all the sausage chunks out of the pan and reserve.

Pour the stock into a saucepan and heat up slowly on a back burner. When it gets to boiling point, turn the heat right down low, so that the stock stays hot but doesn’t boil away.

Meanwhile, melt half the butter in a wide, shallow saucepan. Add the onion, garlic, and chillies and fry gently until the onion is tender and translucent, without browning. Now add the rice and stir around for a minute until each grain is coated with butter. Pour in the wine and carry on stirring until it has nearly all disappeared.

Now add the tomatoes, half the parsley, salt, lots of pepper and a generous grating of fresh nutmeg.

Pour in a ladleful of hot stock and carry on stirring. Once this batch of liquid has all but boiled away, add another ladle of hot stock, and stir and so on.

After some 10-15 minutes of stirring, stir in the prepared kale, then go right back to stirring and adding stock as and when required.

Afetr 10-15 minutes, the rice should be almost al dente. Stir in the sausage and more stock, then stir for a couple of more minutes until the rice is perfectly al dente. Draw off the heat.

Stir in the remaining butter and cheese, and taste and adjust seasonings. Sprinkle with the last of the parsley and serve.

2 Comments
  • Admin
    The Fife Diet November 7, 2011 at 08:24

    Thanks Ellen, glad you enjoyed!

  • Ellen November 7, 2011 at 02:33

    Having just bought a bunch of Tuscan Kale I found this recipe and made it this evening, Did not have the chili pepper so used generous amounts of freshly ground black pepper, also used pot barley as was out of arborio rice and cooked the sausages on the bbq , cut them up and added at the end. Also added a finely diced carrot to the onions etc at the beginning. Was extremely delicious and perfect for a Sunday night fall dinner with friends and an excellent bottle of Italian red. Will make this again, perhaps even with rice! Thanks for the great recipe.