Ingredients
- 3 pork and fennel sausages
- whites of 6 spring onions finely chopped. (Add the green tops to your hot stock)
- 1 ½ cups short grain rice, such Arborio or similar.
- ¼ dry white wine
- 1L light stock
- Salt & pepper
- Parsley
RISOTTO BIANCA WITH PORK AND FENNEL MEATBALLS
Method
- To make your meatballs, pull marble-sized balls of sausage meat from one end of the casing. You should get 8-10 per sausage.
- Place the meatballs in a shallow pan, preheated with a splash of water and a tightfitting lid, and steam for 2-3 min. Remove from heat.
- To make the risotto, heat a little olive oil in a pan, toss in your onions and sauté for a few seconds.
- Tip in your rice and sauté until it looks glassy. Add a ladle of hot stock and stir until fully absorbed.
- Repeat this step until all your stock is incorporated or your rice is al dente then season.
- While stirring your risotto, finish your meatballs by removing lid and turning up heat to drive off any residual water.
- Once pan is dry add a little olive oil and fry lightly, colouring each meatball.
- To finish your risotto, stir in a small nob of butter and some finely chopped chives, dill, or parsley.
- Divide the risotto between warmed serving bowls and top each with 4-5 pork balls.
- Serve with a wedge of lemon and some sharp greens.
Comments
A good risotto is about a clean, sweet stock, temperature control, gentle attentive stirring, it needs nothing more than a little organisation. This dish’s simplicity belies its rich flavours; it is very moreish.
