August 2023 Tide Chart

Roast Tomato and Italian Sausage Risotto

Words Dana Sims Instagram @stone_and_twine

Risotto will never go out of style. Its ability to draw you in with comfort and deliciously flavoured al dente rice makes this dish perfect for winter and adaptable to enjoy in the warmer months also.

There are too many versions to count and I’m hoping you will put this roast tomato and Italian sausage risotto on your list to try. I wanted each grain of rice to be coated with tomato, and by adding the Italian sausage and beautifully paired aromats the flavours really intensify. With a little therapeutic stirring, hot stock at the ready and plenty of time to build the flavours, you’ll be able to turn out this risotto with ease.

Ingredients

1 leek, finely chopped

4 tbs olive oil

1.5 cups Arborio rice

25gm butter

1.2 litres chicken stock, heated

200ml white wine

700gm truss cherry tomatoes

4 Italian sausages

1 tbs rosemary, finely chopped

1 tbs thyme leaves

50gm parmesan, grated

Sea salt

Ground black pepper

Method

1. Pre-heat the oven to 180 degrees celsius. On a large tray lined with baking paper, place the tomatoes in an even layer and drizzle with 1 tablespoon of the olive oil and season lightly with sea salt. Roast the tomatoes for 25 minutes, then remove from the oven. Place half the tomatoes in a blender and blitz until they become a liquid tomato sauce. Set aside.

2. Gently squeeze small pieces of the Italian sausage out of each casing onto a board. In a frypan, set to medium heat, add 1 tablespoon of the olive oil. Fry the pieces of sausage lightly and add the rosemary. Cook for approx. 2 minutes only as they will continue to cook when added to the risotto. Remove from the heat and set aside.

3. In a cast iron pot, set to medium heat on the stove, pour in 2 tablespoons of olive oil and then add the leek. Cook for 4 minutes, stirring occasionally, and turn down the heat if the leek starts to brown - it should just be translucent.

4. Add the Arborio rice to the pot, along with the butter. Stir for 1 minute with a spatula or wooden spoon, ensuring the rice doesn’t stick to the bottom of the pot.

5. Add 2 cups of the hot chicken stock to the rice and stir through. Add the white wine. Continue to cook the rice and gradually add the stock, ensuring there is a good amount of liquid in the pot. Stir occasionally until the rice is al dente (approx. 15 minutes) and has absorbed the stock, and ensure the rice does not stick to the bottom of the pot. Have a small taste of the rice as you go to check it’s consistency.

6. Add the tomato sauce, the remaining roasted tomatoes, Italian sausage and thyme to the rice. Stir gently until combined, then season with sea salt and plenty of ground black pepper.

7. Remove the pot from the stovetop and spoon into bowls immediately. Sprinkle grated parmesan over each bowl of risotto and serve while hot.

Dana Sims is a Sydneybased food and prop stylist who has grown up in the Eastern Suburbs and loves to create delicious food for entertaining and family. She is inspired by the fresh produce we have access to in Sydney. For ideas, recipes and styling inspiration, check out her Instagram, @stone_and_twine.