Game Sausage Risotto

Risottos are perfect for romantic dinners.
This sausage risotto is very easy, tasty, and economical.
You can replace the sausage with farinheira (a Portuguese sausage), and the turnip greens with spinach.
Game sausage gives more flavor to the risotto than the traditional one.

Neuza Costa

6 May, 2023

Ingredients:

• 1 ½ game sausages (preferably) (weight varies greatly, based on the specific sausage used)
• 150 g (0.33 lbs) of prepared turnip greens leaves
• 2 tablespoons of olive oil
• ½ chopped onion
• 1 chopped garlic clove
• 1 bay leaf
• 200 g (0.44 lbs or approximately 1 cup) of Arborio rice for risotto
• 1 liter (35.2 fl oz) of chicken or vegetable broth (preferably homemade)
• 40 g (1.41 oz or approximately 3 tablespoons) + 20 g (0.7 oz or approximately 1.5 tablespoons) of butter
• Salt
• Black pepper
• 100 ml (3.5 fl oz) of white wine
• Parmesan cheese
• 6 quail eggs

Instructions:

1. Place the turnip greens in a bowl and cover them with boiling water.
2. Make a cut in the sausage skin and remove it.
   Cut the sausage into pieces and set aside.
3. With the other half of the sausage, make a cut in the skin and remove it.
   Cut it into 6 equal slices.
   Place the 6 sausage slices on an oven-safe dish.
   Preheat the oven to 180°C (356°F) and bake for 10 minutes.
   In the meantime, boil the well-drained turnip greens in a pot with water.
4. Cook the greens for 10 minutes.
   After the time, drain and set aside.
5. In a frying pan, heat the olive oil, onion, garlic, and bay leaf.
   Stir and cook until the onion is soft but not browned.
   Add the rice to the pan.
   Stir and fry a little until the rice becomes translucent.
   Gradually add the broth and white wine while stirring.
   Season with a little salt, considering that the broth (especially homemade) is already salty.
   Also, season with a little black pepper.
   Gradually add the broth, stirring between each addition.
   Cook over medium heat for 10 minutes.
6. In the meantime, crack the quail eggs.
   With sharp scissors, puncture the top of the egg and cut.
   Remove the shell and place the eggs in individual small bowls.
7. After 10 minutes, remove the bay leaf and add the sausage pieces to the rice.
   Stir well so that the sausage breaks apart.
   Don't forget to add broth as needed.
8. In a frying pan, heat 20 g (0.71 oz) of butter.
   Fry the quail eggs.
   Cover the eggs with a little butter to ensure they cook evenly.
   After frying the eggs, remove them with a slotted spoon and place them on a plate with absorbent paper.
   Set aside.
9. After 15 minutes of cooking the rice, adjust the seasoning, add the turnip greens, a little more broth, and stir well.
   Add the remaining butter.
   Stir and let it cook well, keeping in mind that the total cooking time for the rice should be 18 minutes.
10. After the time, and when the rice starts to become well-cooked, add approximately 50 g (1.76 oz) of freshly grated Parmesan cheese and stir.
    Mix well until the rice becomes very creamy and then remove from heat.
11. Keep the decorative sausage slices in the turned-off oven to stay warm.
12. Serve the risotto immediately in deep plates and garnish with quail eggs, sausage slices, a little black pepper, and Parmesan cheese shavings to taste.

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The IntenseFlavour team wishes you a bon appetit!