Ingredients
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 4 meaty sausages (I used Cumberland ones)
- 1 onion
- 3 cloves of garlic
- 180g rice (I suppose it should be risotto rice, but I used brown long-grain rice and it worked fine)
- 1 glass of white wine
- 750ml of hot vegetable stock
- 100g blue cheese (I used Cornish Blue, which was nice, but good Stilton has the best flavour)
- 1 generous handful of rocket leaves
- 4 or 5 sage leaves
Method
- Cut the sausages into chunks. Remove the skins if you can be bothered.
- Heat the oil and butter in a wide, non-stick pan, and fry the sausages until browned.
- Remove the meat and set aside for now. Pour off all but 1 tablespoon of oil from the pan.
- Chop the onions finely, and add to the pan. Cook over a low heat until softened and transparent, which takes about 10 minutes.
- Crush the garlic and add to the pan. Cook for 1 minute, stirring it in.
- Add the rice and stir for a minute or two to coat the grains with oil.
- Pour in the wine and keep stirring until it's absorbed into the rice.
- Put the meat back into the pan.
- Add a splosh of stock and stir until it's absorbed.
- Continue to add stock in sploshes and stir to let the rice soak it up.
- Complain to anyone who will listen about how your arm aches from stirring.
- Once all the stock is absorbed, test a grain of rice to ensure it's cooked (don't forget that brown rice will have more bite than white rice). Turn the heat down very low.
- Crumble up the cheese and stir it into the pan.
- Stir in the rocket and sage leaves. Then season with pepper (if you like) and serve.