Meats Recipes - Spiced Sausage Rice with Olives

Ingredients                        

• 2 red (bell) peppers, cut into thin strips

• 250 ml/8 fl oz/1 cup dry white wine

• 1.5 ml/1/4 tsp saffron powder

• 15 ml/1 tbsp tomato puree (paste)

• 60 ml/4 tbsp olive oil

• 15g/1 tbsp unsalted (sweet) butter

• 1 onion, finely chopped

• 1 red chili, seeded and chopped

• 450 g/2 cups arborio or other risotto rice

• 2 hot-spiced Italian sausages (about 100g/4 oz each), thickly  sliced

• 20 stoned (pitted) black olives, quartered

• Salt and freshly ground black pepper

• 1.2 liters/2 pts/5 cups chicken or beef stock

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Method:

1. Put the peppers on a baking sheet and roast in the oven at 180°C/350°F/gas mark 4 for about 12 minutes until tender.

2. Mix the wine with the saffron and tomato puree. Heat the oil and butter in a flameproof casserole (Dutch oven).

3. Add the onion and chili and fry (sauté) for 2 minutes. Add the rice and cook, stirring, for 1 minute.

4. Stir in the sausages and olives and blend in the wine mixture. Simmer until the wine has evaporated, then season well and stir in the stock.

5. Cover and simmer for about 15 minutes or until the rice is just tender. Spoon on to a large warm serving plate.

6. Scatter the peppers and olives over and serve straight away.