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Ингредиенты
- 50 gm butter
- 4 Tbsp. extra virgin olive oil
- 200 gm skinless pork sausage or possibly lean pork mince seasaned with salt and pepper and a touch of garlic
- 1 med onion finely minced
- 300 gm vialone nano rice
- 750 ml chicken stock
- 1 tsp cinnamon
- 40 gm Parmesan
- 1 x salt and freshly grnd black pepper
Инструкции
- Heat 20g of the butter and 2 Tbsp. of the oil in a frying pan and add in the sausage or possibly mince and fry till brown.
- In another large pan heat the remaining oil and fry the onion till soft.
- Then stir in the rice and coat for a couple of min.
- Add in the chicken stock and leave to simmer for about 10 min with the lid on.
- Here it differs from the usual way of making risotto as all the liquid is put in at once and not gradually.
- After 10 min add in the meat stir well and continue to cook for a further 8 min.
- Add in salt and pepper to taste and the cinnamon.
- Take off the heat add in the remaining butter and Parmesan and beat thoroughly for a minute. Serve immediately.
- Use vialone nano that is a shorter grain rice used typically in Verona and Venice. It is absorbent whilst remaining al dente so it is perfect for the very heary dishes of the Veneto region. Carnaroli on the other hand is a long grain rice but it has equally absorbent characteristics and belongs to the Lombardia region. You can use either of these rice types here.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 425 | |
| Calories from Fat 353 | 83% |
| Total Fat 39.71g | 50% |
| Saturated Fat 14.4g | 58% |
| Trans Fat 0.11g | |
| Cholesterol 70mg | 23% |
| Sodium 848mg | 35% |
| Potassium 325mg | 9% |
| Total Carbs 3.91g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.15g | 1% |
| Protein 13.4g | 21% |
