GOA SAUSAGE RISOTTO
time : 10 minutes
Medium onion, sliced very fine
cups Basmati or any long grain rice
cup white wine
Chop the Goa Sausage and boil in 3 cups of water for 30 minutes.
Heat oil in a large heavy based pan, add onion and stir-fry over medium
heat for 2 minutes or until lightly browned.
Wash rice in hot water to remove all traces of starch and allow to drain
before adding to the onion and stir-fry on low heat for 10 minutes.
Add the cooked Goa Sausage and the stock along with the white wine
and whole mushrooms and cook on high heat without stirring till all the
water has evaporated. Keep
covered and stand for 12 minutes before
serving. Garnish with chopped parsley, fried onion slices and fried