Ian's Risotto di Pavia

While we were in Pavia visiting Rowena we went to a number of wonderful restaurants where I had a couple of risottos, one with Milanese sausage, the other chestnut.    Both were delicious and I was surprised that sausage Milanese was very like English sausage.  When we got home I wondered if a combination of the two could work well.  We ate the first attempt this evening and it was a hit; my "risotto di Pavia" recipe was born!

Here's the recipe for four, adjust the ingredients to suit the numbers:

Ingredients
2 tablespoons olive oil
50g unsalted butter
2 celery sticks
1 medium carrot
1 medium to large onion
3 cloves garlic
12 vacuum packed chestnuts
1 medium parsnip
100g cooked, smoked gammon (optional)
200g Arborio risotto rice
1 Pack of good quality english sausage
25ml dry white wine
600ml beef stock
Freshly grated parmesan
A handful of ripped fresh basil leaves

Method
If using fresh chestnuts, split the outer skin and bake them in a hot oven until cooked, then peel and remove the skins.

Heat the oil and butter in a large frying pan over a medium heat.  Finely chop the carrot, celery and onion and sauté them in the oil.  Crush and finely chop the garlic and add to the mixture. Cook until everything is softened but not coloured.

Meanwhile, while sautéing the vegetables, peel the parsnip and cut into chunks, then add them and the chestnuts (and gammon if using) to a food processor and chop very finely - about 60 seconds in the processor should do it.  Now add them to the rest of the mixture.

Add the Arborio rice and mix well to coat the rice with the oil and vegetable mix.  Add the wine and cook over a low to medium heat until the wine has been fully absorbed.  Next add the stock a ladle full at a time and cook until each has been absorbed.  Add stock until the rice is fully cooked - classic Italian risotto should be served slightly "al dente" but we prefer fully cooked rice so it's personal taste!  Now adjust the seasoning to taste.

Serve in large bowls and scatter with fresh, torn basil leaves and a small bowl of freshly grated Parmesan.  We loved it, let me know what you think...