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Risotto and whisky, really? Most people would think that whisky comes after the meal, but actually a heart warming whisky can be a fine accompaniment to a creamy bowl of risotto.

For 4 serves, you will need:

  • 4 x woodland sausages, sliced
  • 2 Tbsp butter
  • 1 leek, sliced
  • 2 cloves garlic, crushed
  • 1 cup Arborio rice
  • 4 cups chicken stock
  • 1 cup grated parmesan
  • 2 Tbsp chopped parsley

To make:

  1. Fry the sausages in a pan until golden.
  2. In a large pot warn the butter. Add the leek and garlic cooking for 5 minutes to soften. Add the rice cooking for 2 minutes. Pour in the stock and stir occasionally for 25 minutes until the rice is cooked.
  3. Stir through the parmesan and sliced sausages heating through.
  4. Serve hot with a sprinkle of parsley.

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