Ingredients

8 x Porkinson Original Sausages

100g chanterelle or other wild mushrooms

½ x bunch of baby watercress leaves

1 x smoked mozzarella ball – diced

2 x tbsp. pea purée

300g arborio risotto rice

1 x tbsp. crème fraiche

50g grated Parmesan

2 x shallots, finely sliced

1 x garlic clove – crushed

1 x pint chicken or vegetable stock

50g butter

Splash of olive oil

Method

Cook shallots and garlic in half of the butter, until soft but not coloured. Add the rice and cook for 2 – 3 minutes over medium heat. Gradually start adding the stock and constantly stir the rice. Cook until the rice is nearly cooked, about 15 minutes. Fry off the Porkinsons until golden and thoroughly cooked. Add the wild mushrooms to the pan and season. Remove rice from the heat and stir in the Parmesan, crème fraiche, pea purée, mozzarella and remaining butter. Season with salt and pepper. Spoon risotto into serving bowls and place Porkinsons on top. Scatter mushrooms over and arrange watercress leaves on top. Drizzle a little grain mustard mixed with olive oil and lemon juice around.