| 1 Chicken Stock Pot | |
| 400g Passata | |
| 2 Onions - Finely Chopped | |
| 4 tbsp Parsley - Roughly Chopped | |
| 500g Pork Sausages | |
| 100g Parmesan | |
| 6 tbsp Butter | |
| 350g Risotto Rice | |
| 2 tsp Fennel Seeds |
| 1. | Put a pan of 1600ml water over a medium heat and bring to a simmer. Once simmering, add the chicken stock pot and tomato passata and stir thoroughly. Turn the heat down and keep on the lowest heat during the whole cooking process. |
| 2. | Prep the onion and garlic. Roughly chop the parsley (stalks and all). Cut open the sausages, take the meat out and discard the skins. Break the sausage meat into small bite-sized pieces. Grate the Parmesan. |
| 3. | Heat 1 tbsp olive oil in a large saucepan over a low heat with 1 tbsp butter. Add the onion with ¼ tsp salt and cook for 5 mins, then add the garlic and cook for 1 min. Add the sausage meat and cook for 3 mins. Add the arborio rice and fennel seeds (add less fennel if you don’t love the aniseedy flavour). Stir together to make sure the rice is coated in oil and cook for 2 mins. |
| 4. | If you have some white wine, add 4 tbsp now. 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, you can use 2 tbsp white wine vinegar or just move right on to step 5. The risotto will still taste delicious. |
| 5. | Add a ladleful of the stock and passata mix to the rice and stir in long, continuous motions. Once the liquid is almost fully absorbed, add another ladleful and continue stirring. Keep adding the stock and passata mix, stirring all the time until the rice is cooked, about 25 mins. |
| 6. | Once your risotto is ready, stir in the Parmesan and remaining butter (which will loosen it up and give it a beautiful glossy look). The ideal risotto should flow like lava. Serve in warm bowls with a sprinkling of parsley and extra Parmesan (if you like) and eat immediately. |
Leave a Reply