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Breakfast or supper risotto

Brian Turner from Good Food Bites
Brian Turner adds breakfast bacon and sausages to rice to create a tasty, very British risotto

Breakfast or supper risotto

Method

1. Heat the oil in a frying pan and gently fry the sausages until cooked through, around 20 minutes.

2. In a separate frying pan, slowly fry the bacon until crisp. Set aside.

3. Meanwhile, melt the unsalted butter in a heavy-based saucepan, add the finely chopped onion and gently fry without colouring until softened.

4. Add the risotto rice to the onion and stir to coat each grain in butter.

5. In a separate pan, bring the stock to the boil. Add a ladleful of the stock to the rice, stir and cook until the stock has evaporated.

6. Continue gradually adding the hot stock to the rice for between 15-20 minutes, until the rice is cooked.

7. Meanwhile, chop the sausages into 1cm slices. After the rice has cooked for 15 minutes, add them to the risotto in pieces.

8. When the rice is fully cooked, take off heat and put to one side. Add the chopped butter and diced cheese and leave to stand for 3 minutes.

9. Mix together and season with salt and freshly ground pepper. Divide among 4 serving dishes. Mix the bacon and chopped parsley together, sprinkle on top, garnish with parsley sprigs and serve.

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Serves: 4

Prep: 15 min, plus 3 mins standing
Cook: 30 min

Ingredients
1 splash vegetable oil
12 sausages, ideally tomato
4 rashers smoked back bacon, cut into strips
110g unsalted Butter
1 onion, finely chopped
350g Risotto rice
1.8 litres fresh chicken stock
80g Butter, chopped
80g Stinking Bishop cheese, diced
1 pinch salt and fresh ground black pepper
2 tbsp Parsley, chopped