PERFECT MATCH: Pork sausage, mushroom and pea risotto uses Nebbiolo.
- 3 tbsp olive oil
- 1 tbsp butter
- 750g pork sausages, sliced
- 1 tbsp chopped rosemary
- 1 tbsp chopped sage
- 1 tsp fennel seeds, roasted and crushed
- 1 onion, diced finely
- 3 cloves of garlic, chopped
- 300g Carnaroli
- 1 cup La Volpe Nebbiolo
- 2 pine mushrooms, diced
- 2 litres hot chicken stock
- 1 cup frozen or fresh peas
- 3/4 cup grated Grana Padano Parmesan
- 1⁄4 cup shaved Parmesan
- 1⁄2 bunch parsley, chopped
Heat oil and butter in a pan on medium, add sausages, rosemary, sage and fennel and fry until almost cooked. Remove. Add onion and mushrooms and saute for five minutes. Season, add garlic and cook for 1 minute. Add the rice and toast on medium heat, stirring, return the sausages to the pan, pour the wine over the rice, stir well and allow the wine to be absorbed. Add 1 litre of stock to cover the rice. As the stock is absorbed, add another ladle. Stir regularly. Simmer for 10 minutes, add peas and cook another 10 minutes. Stir in the parsley and Parmesan.
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Top with shaved Parmesan and enjoy with a glass of La Volpe Nebbiolo.
