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Preparation
time: 10 minutes
Cooking time:
25 minutes
2¼ pts chicken stock
15ml (1tbsp) corn or sunflower oil
50g unsalted butter
1 onion, chopped
2 cloves of garlic, chopped
150g smoked sausage or Chorizo,
finely sliced
150g of smoked back bacon, diced
500g Arborio rice or any other
Italian risotto rice
185ml dry white wine
75g freshly grated Parmesan cheese
1 x 400g can red kidney beans,
drained and rinsed
4 kale or Savoy cabbage leaves
150g of pork loin steaks
1 red chilli, deseeded and finely
chopped, plus extra for decoration
Place the chicken stock in a
saucepan and place over a low heat, close to where the risotto will
be cooked.
Heat the oil and half the butter
in a heavy- bottomed pan and add the onion, garlic, smoked sausage
and bacon. Cook over a moderate heat, stirring occasionally until the
onion becomes translucent, then add the rice. Stir quickly and
carefully until the grains of rice have absorbed the seasoning. Add
the wine and cook the rice, stirring all the time with a wooden spoon
and removing any rice that sticks to the sides and bottom of the pan,
until all of the liquid has evaporated. Keep stirring the whole time
and don't forget to free the rice from the bottom of the pan to stop
it from sticking.
When there is no more liquid in
the pan, add a ladleful of stock, stirring all the time as described
above. Keep adding the stock in batches, stirring continuously
between each addition. After cooking the rice for 15 minutes, add the
beans and chilli. Keep stirring and adding more stock, as the liquid
becomes absorbed. Meanwhile, season the pork steaks with salt and
black pepper. Place under a preheated hot grill and cook for 10-12
minutes, turning once. Keep warm. Start trying the rice after cooking
for around 20 minutes. It will be ready when it feels soft but firm
in the centre. As this point approaches, begin reducing the quantity
of liquid you add to the rice, so that when the rice is ready it
remains slightly moist, but without much stock. Remove from the heat,
tear up half the kale or cabbage and add it to the risotto with the
rest of the butter and the grated Parmesan. Add salt and freshly
ground black pepper to taste. Chop the rest of the kale finely
(chiffonade) and arrange it on the plates where the risotto will be
served, making a nest with the risotto in the centre of the plate.
Slice the pork steaks and place on top of the risotto and decorate
with the extra chilli. Serve immediately with extra Parmesan cheese.
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