Risotto

Sausage Risotto

(This will work equally well with most already cooked meat in place of sausage)

Cooking fat (in the photos I'm reusing some from roasting potatoes)
Onion, roughly chopped
Garlic, sliced
Carrot, roughly chopped
Celery, roughly chopped
Peppers, roughly chopped
Risotto rice, a generous handful per person
Mushrooms, cut up
Cooked sausages, sliced
Quite a lot of stock (there's some left over here, plus more added from a stock cube)
Butter
Grated Cheese

Heat the cooking fat in a large, wide casserole or pan with a lid. Soften the onions, garlic, carrot, celery, and peppers. When soft add the mushrooms, allow them to cook. They'll try to drink up all the cooking fat so you might need a little more. Then put in the rice and stir. Let the rice cook for a couple of minutes. Then add the sausage pieces and a ladle or so of stock, enough to let the rice swim a little.

The rice will soak up the stock; when it is merely moist, stir the risotto then add another ladle of stock. Keep doing this until the rice is soft. Turn off the heat, put butter and cheese on top and cover and leave for a few minutes to let them melt in.

You can choose other vegetables, or other meat, or not meat. Instead of the first ladle of stock, a glass of white wine or dry vermouth will add to the flavours.