Date: 03 Aug 2017 Author: Jacqui Categories: Food, Main Dishes, Risottos 0


This makes a delicious starter or a hearty main, and great for easy entertaining.  It will become one of your favorites.  Amazing what a little Sambuca makes!


(serves 2-3)

  • Olive oil
  • 1  white onion, finely chopped
  • Sambuca
  • 250g Carnaroli rice
  • 2 Garlic cloves, minced
  • 200g mushrooms
  • Fresh or dried Thyme
  • 800 ml to 1 lt Gluten free vegetable stock
  • 1 large sausage, casing removed (I used Mantovana Sausage)
  • 1/4 cup Grated Parmesan Cheese
  • 1 to 2 tbsp Butter
  • Salt & Freshly Ground Pepper
  • Truffle Oil


Bring the gluten free stock to a boil and then lower the heat to a simmer.

Rinse and slice the mushrooms.   Saute with the garlic and put aside.

Saute the onion until translucent, then add the crumbled sausage meat and cook until browned, season with salt, pepper and thyme.  Add the rice and let it toast before adding about a tot of Sambuca.  After that is absorbed, start adding the veg stock slowly, ladle by ladle, each time waiting till it is absorbed and stirring from time to time.  Continue until the rice feels al dente.  Stir in the cooked mushrooms, add a knob of butter and the grated Parmesan.  Combine well, turn off heat and leave for a couple minutes before plating.  Drizzle with a little truffle oil on top if desired.


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