Monday, 29 October 2012

Pork & roast pepper risotto


400g sausage meat, bell peppers, ham stock, cayenne pepper, butter, 1 cup risotto rice, paprika, lime, oregano, 1 glass white wine, 1 white onion. 
Serves: 2 Preparation: X

All risottos (no matter what the ingredients) can be made in 3 simple stages. The first is called tostatura - coating the rice in fat, the second involves cooking off some alcohol and the third involves releasing the starch from the rice one ladle of stock at a time. For this dish, I took my inspiration from Cajun flavours to create the perfect comfort food.

1) To make the meatballs, put a tsp paprika, a tsp oregano, a squeeze of lime and a pinch of salt and cayenne pepper in a blender along with the pork mince, and pulse until combined. Form small meatballs by rolling in your hands and seal them in a hot pan with a little butter. Set aside.

2) Remove the core and seeds from your bell peppers and slice between the membranes. Roast in the oven for 15 minutes at 200 degrees and set aside.

3) Dice the white onion and sautee in a little butter until soft. Add the risotto rice and stir until the rice becomes transparent, revealing a white dot in the centre and pour in the white wine.

4) Once the wine cooks off, add the first ladle of stock and stir through.

5) Continue adding the stock to the risotto, one ladle at a time, adding the meatballs and roast pepper with the second to last ladle of stock.

6) Serve, seasoned with paprika.

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