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Pork & cider risotto with sage pesto and fried sage and chestnut topping
Pork second courses
Italian cuisine
I've always wanted to make a great risotto...and wear glasses. One was easier to accomplish than the other! 20 years later with my 'bottle-eyes', I finally made a great risotto! Tiny chunks of pork, fried in onion and butter, arborio rice...loving cooked and stirred to creamy perfection and at the very end, topped with a fragrant, earthy sage pesto and chestnuts. Perfect for a winter's day! Some tips for a successful risotto: keep the stock hot throughout the cooking process; stir continuously and don't add any liquid until the previous addition has been absorbed. Also, once it is ready and rested....serve immediately!
Oct. 1, 2021, 11:50 a.m.
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