SUMMER RISOTTO
Sommarrisotto
Easy-made, light, practical and beautiful - this risotto with smoked sausage and mussels is a delightful summer lunch (and of course, nothing stops you from eating it at another time of year …).
Serves 4
2 leeks
1 tablespoon butter or margarine
1½ teaspoon curry
1 teaspoon paprika
1 cup long-grained rice
2.4 cups water
1 vegetable bouillon cube
3½ oz smoked sausage, e.g. salami
1 can mussels in water, approx 14 oz
3½ oz black olives
Trim and thinly slice the leek. Save some of the green for decoration. Sautée the leek in some fat in a pot. Add curry and paprika. Put the rice in the pot and let it fry with the spices for a little while. Add water and bouillon cube and boil on low heat, covered, for about 20 minutes.
Chop the sausage. Open the mussel can and pour off the liquid. Add sausage, mussels and olives in the rice when it's done. Decorate with some of the green from the leek and serve straight away.
Enjoy!
Bella
Sommarrisotto
Easy-made, light, practical and beautiful - this risotto with smoked sausage and mussels is a delightful summer lunch (and of course, nothing stops you from eating it at another time of year …).
Serves 4
2 leeks
1 tablespoon butter or margarine
1½ teaspoon curry
1 teaspoon paprika
1 cup long-grained rice
2.4 cups water
1 vegetable bouillon cube
3½ oz smoked sausage, e.g. salami
1 can mussels in water, approx 14 oz
3½ oz black olives
Trim and thinly slice the leek. Save some of the green for decoration. Sautée the leek in some fat in a pot. Add curry and paprika. Put the rice in the pot and let it fry with the spices for a little while. Add water and bouillon cube and boil on low heat, covered, for about 20 minutes.
Chop the sausage. Open the mussel can and pour off the liquid. Add sausage, mussels and olives in the rice when it's done. Decorate with some of the green from the leek and serve straight away.
Enjoy!
Bella
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