I don’t know what Jamie Oliver means by cotechino sausage, we buy our deli sausages from S&R most of the time and a vacuum-sealed spicy sausage that I bought a couple of weeks ago was what Speedy used for this risotto. And I must say he has outdone himself again. Perhaps, there something about a man understanding a male chef better than a female one. For some reason, Speedy likes Jamie Oliver’s risotto recipes and he reproduces them very well.
The broth used for this risotto dish was made by simmering beef kneecaps for hours and hours. If you’re familiar with kneecaps, you’d know they are rather fatty. If you want to remove the excess fat, cool the broth then chill in the fridge. The fat will float on top and form a layer. Scrape it off and you have a leaner and healthier broth. I must warm you, however, that if the kneecaps came with lots of bone marrow, the marrow would have fallen and mixed into the broth. So, if you scrape off all the fat, you’ll be throwing away all the goodness from the marrow too.
Sausage, onion and tarragon risotto
- 1 to 2 sweet white onions
- 1 spicy sausage (about 100 to 125 grams)
- 1/2 to 3/4 cup to 3/4 c. of rice (we use Japanese rice) to make a basic risotto
- bone broth
- 1 tablespoon finely chopped tarragon
- shaved parmesan cheese
- butter or olive oil
- whole tarragon leaves
Preheat the oven to 425F.
Bake the sausage and onions for about 30 minutes or until the sausage looks crisp and the onions are soft. Cool a bit. Discard the sausage skin and crumble the meat. Peel the onions. Cut one into quarters (or eighths, if it is rather large). Finely chop the other onion.
Make the risotto. About five minutes before the risotto is done, stir in the crumbled sausage and chopped onion. Continue cooking until the rice is done. Stir in some grated parmesan cheese and the chopped tarragon (see note below).
To serve, ladle the risotto into plates or bowls. Garnish with the quartered onion, shaved Parmesan cheese and whole tarragon leaves. Drizzle with extra virgin olive oil.