Potato Risotto With Pan-Grilled Lamb Sausages

• Sausages
• 6 large fresh lamb sausages
• Water for boiling
• 1 tablespoon Canola oil
• A handful of fresh rosemary sprigs
• Potato Risotto
• 6 - 8 large fresh mushrooms (like King Eringi or Shitake) sliced thinly
• 3 tablespoons extra virgin olive oil (36 ml)
• 1 large shallot, minced finely
• A few good pinches of coarse salt and freshly ground black pepper
• 4 large Russet or Yukon Gold potatoes, diced in 1/2 inch cubes
• 3 - 4 cups stock (chicken, vegetable, mushroom or water) (750 ml - 1 Litre)
• 1 cup loosely packed, freshly grated Parmigiano cheese ( 250 ml)
• A couple of good nubs of butter
• A handful of baby arugula or baby spinach, for garnish

Methods

1. Parboil the sausages for about 5 minutes in a pot of boiling water. Drain.
2. Place large pan on med-high heat. Coat bottom of pan lightly with canola oil.
3. Tear off rosemary needles roughly and toss into pan.
4. Add sausages and pan-grill till browned on all sides, turning as needed. By the time the sausages are ready, the risotto will be ready.
5. Wash and dice potatoes into small cubes. No need to peel. Put potatoes in a saucepan, cover with water. Add a sprinkle of salt.
6. Bring to a boil over high heat, turn heat down and simmer about 5 min till al dente. Drain.
7. Heat oil in heavy, medium-size saucepan over medium heat.
8. Add minced shallots, drained potatoes, sprinkle with salt, and one ladleful of stock. Cook stirring, until the stock is almost absorbed.
9. In a separate pan, sauté mushrooms in a bit of olive oil and toss gently till they're beginning to brown.
10. Continue to add your stock to potato mixture, one ladleful at a time.(Unlike the traditional risotto, the stock can be warm or cold, it won't matter) until potato is tender and creamy on the outside, about 5 -10 minutes.
11. Add mushrooms, and cheese, stir.