Chef Blake Proud has done it again! A classic ‘whipped together’ Blake dish, that you would be delighted to order at a restaurant. He shares his Beef Sausage and Mushroom Risoni, inspired by ingredients he rummaged around for to create a hearty risoni repast. Also featuring his homegrown basil that he worked into a delicious gremolata. The heart-warming meal is infused with lemon zest makes it a must-try for the Summer.

“The lemon gives it a nice little kick,” says Blake.

Ingredients

2 tablespoons butter
250 g beef sausages, skins removed and crumbled like mince
1 cup risoni pasta
1/2 cup freshly grated parmesan
500 ml chicken stock
1–2 teaspoons dehydrated mushroom powder
1 cup spinach, fresh or thawed frozen
For the gremolata:
2 tablespoons finely chopped basil
1 tablespoon lemon zest
To finish:
Extra parmesan and dehydrated mushroom. Pepper to taste.

How to Make Blake Proud’s Beef Sausage and Mushroom Risoni

  1. Place a heavy saucepan over low heat and melt the butter.
  2. Add the dehydrated mushroom powder and stir until the butter becomes aromatic.
  3. Add the crumbled sausage mince and cook on medium heat, breaking it apart until browned and lightly caramelised.
  4. Add the dry risoni and stir continuously, coating it in the sausage fat and mushroom butter until lightly toasted.
  5. Pour in the chicken stock, scrape the bottom of the pan to lift the browned bits, reduce the heat to the lowest simmer and cover with a lid.
  6. Cook for ten minutes, then remove the lid and stir to loosen the pasta.
  7. Add the spinach and gently fold through until softened and most of the liquid is absorbed.
  8. Stir in the parmesan and basil, season with black pepper and continue mixing until the cheese melts and the risoni becomes glossy and creamy.
  9. Turn off the heat and rest for one to two minutes so the starch settles and the texture thickens naturally.
  10. Serve with extra grated parmesan and a light dusting of dehydrated mushroom on top.

Listen to Leah & Dan’s full chat with Blake below.