Italian Pork and Tomato Risotto
- Sulphites
- Cereals containing gluten
- Milk
Legend has it that a master glassmaker named Valerius invented risotto in Milan in 1574. We're pretty grateful to him, or we wouldn’t be bringing you this delicious creation!
Ingredients
2
Chicken Stock Pot
1
Tomato Passata
2
Onion
2
Garlic Clove
1
Flat Leaf Parsley
500
Tuscan Pork Sausage
(Contains: Sulphites, Cereals containing gluten)
40
Parmesan Cheese
(Contains: Milk)
30
Unsalted Butter
(Contains: Milk)
350
Risotto Rice
2
Fennel Seeds
Not included in your delivery
1600
Water
Utensils
Instructions
Bring a pot of water (amount specified in the ingredient list) to the boil. Once simmering, add the chicken stock pot and the tomato passata and stir thoroughly. Tip:Leave the stock on the lowest heat to keep it hot during the whole cooking process.
Peel and finely chop the onion and peel and grate the garlic (or use a garlic press if you have one). Chop the parsley and set aside. Remove the skin from the sausage and break the sausage meat into chunks. Grate the parmesan cheese.
Heat the butter and a splash of olive oil in a saucepan on medium-low heat. Add your onion and sausage and cook slowly for 6-7 mins until your onion is soft and your sausage is cooked, then add your garlic and cook for a further minute.
Add the arborio rice and fennel seeds and stir together for 30 seconds to coat your rice in the butter and olive oil. Turn the heat to medium, add a pinch of salt and stir. Tip:You want there to be a slight translucency around the edges of the rice.
If you have some white wine in your kitchen, add a splash now. Tip:Let the alcohol in the wine bubble off for a few minutes to mellow the flavour. If you don’t have any wine don’t worry - just move to step 6.
Add a ladle of your stock and passata mix to your rice and stir with long, massaging motions. Once this is almost absorbed, add another ladle and continue stirring. Tip:Risotto does need a bit of attention but the resulting flavour is worth it!
Continue adding your stock and passata mix and stir as above for around 15 - 20 mins. When your risotto is almost ready, add your parmesan. Tip:The risotto is ready when the rice is cooked through but has the slightest hint of firmness left in the middle
Once your risotto is ready, add a little more water if it is too thick. Test for seasoning and add salt and pepper to taste. Serve in warm bowls with a sprinkling of parsley and eat immediately. Tip:Add a tsp of butter at the last minute if you want to be naughty!
