Check out Blake Proud's recipe: Ingredients2 tablespoons butter250 g beef sausages, skins removed and crumbled like mince1 cup risoni pasta500 ml chicken stock1–2 teaspoons dehydrated mushroom powder1 cup spinach, fresh or thawed frozen½ cup freshly grated parmesan cheese2 tablespoons finely chopped basilBlack pepper, to tasteExtra parmesan and dehydrated mushroom powder for serving
Method
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.11. 

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