Wienerwurst Risotto

Easy to prepare, economical to make, Wienerwurst Risotto is a marvellous mid-week dinner. Serve with a tossed green salad and lots of beer. If wienerwurst sausages are not available, frankfurters may be substituted.

10 oz. long-grain rice, washed, soaked in cold water for

30 minutes and drained

1 pint water

1 teaspoon salt

2 fl. oz. vegetable oil

2 onions, finely chopped

1 garlic clove, crushed

1 red pepper, white pith removed, seeded and finely chopped

2 celery stalks, trimmed and chopped

Wienerwurst and Noodle Casserole is a wanning dish from Austria, perfect for an inexpensive family meal.

4 oz. button mushrooms, wiped clean and sliced 1 lb. wienervvurst sausages, cooked in hot water for 10 minutes, drained and cut into 1-inch lengths

½ teaspoon black pepper

1 teaspoon paprika

Put die rice in a saucepan. Pour over the water and add the salt. Place the pan over moderately high heat and bring the water to the boil. Cover the pan, reduce the heat to very low and simmer for 15 to 20 minutes or until the rice is tender and all the liquid has been absorbed. Meanwhile, in a large, deep frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions, garlic, red pepper and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translu-cent but not brown. Add the mushrooms and wicnerwurst and fry, stirring occa- sionally, for a further 5 minutes. Remove the pan from the heat.

Remove the rice from the heat and spoon it into the Wienerwurst mixture, stirring to mix well. Stir in the pepper and paprika. Return the frying-pan to moderate heat and cook the risotto, stir-ring constantly, for a further 2 minutes.

Remove the pan from the heat and transfer the mixture to a warmed serving bowl. Serve at once.

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