I hate to disappoint, I’m so sorry, BUT as with most of my cooking posts I usually ask Lloyd to cook the dish to the very letter, and then I put an alternative twist on my version. Sadly though, we’ve both been feeling a little poorly, and I didn’t fancy much to eat this evening. I also had a huge salad for lunch.
So this post will be us sticking to the full recipe, step by step. To be honest, risotto is a really tricky one in general for rookies, so this was probably a good idea.
Easy start! Boil a pan of 800ml of water, and whilst that’s happening, CHOP EVERYTHING!! Well, not really everything, just the onions all diced up nice, same for the garlic, and also the parsley.
Once the water is bubbling away, add in a regular chicken stock pot, and a small carton of passata (about 250ml). Turn down the heat so it just sits there gently simmering.
Bit of a strange bit, this! Take a sausage (this one is a 250g tuscan sausage), skin it, and chop it into balls!
Next, heat up a pan with a generous lump of butter and 2 little glugs of oil, and throw in the sausage meat and onion you chopped earlier. Cook this combo for 5 minutes, when fter that you want to throw in the garlic. Cook this all down for a further 1 minute.
Once that time is up, it’s time to grab the arborio rice and fennel seeds, and mix all up for around 30 seconds until the rice is nice and shiny from a coating of the butter and oil from the pan.
Turn the heat to a medium setting, add 1/4 teaspoon of salt, and stir together. Top tip from Hello Fresh here is to watch out for the rice having a translucent look to its edges. That’s what you want.
Now time for the fancy bit…
Forming the Risotto
This stage is hugely important to the comining and thickening of the dish itself.
You’ll need a ladel, and quite a bit of time.
- Add a single ladel of the passata mix to the rice pot.
- With an almost “folding motion”, mix the added passata mix, along with the sausage and rice pot combo with a sweeping motion.
- Once the passata mix is absorbed, add another ladel.
- This can take up to 15-20 minutes of your time, until almost all of the passata that you can manage and feel happy with has been used up and mixed in.
Once the passata is absorbed, grate in a generous helping of parmesan cheese (I’d say your personal preference with this, however the block provided was around 2 tablespoons worth.
Another “Fresh Tip” with this is to note that the risotto is ready when the rice is cooked through but has a slight degree of firmness in the centre.
At this end stage, you can add a little more pasatta stock, or just water if you don’t have any left, to make the risotto a little runnier. We chose not to, simply because Lloyd wanted a more “hearty” feel to the dish.
Before serving, it’s recommended that you test for seasoning, and add salt and pepper as desired. For a more richer experience, you can even add a little butter to melt in at this stage too!
Serving up, you can grate a little more cheese on if you wish, but we went for a little topping of fresh parsley.
A comforting, hearty dish, served only one way this time (curse my silly fluey feels). This serving shown is perhaps a little on the large side, as I’m told by Lloyd that it’s immensley filling, so know your limits.
Quite a simple dish to prepare, but remember, the resotto “development” part with the mixing and such does take a fair bit of patience, so if you’re a busy bee, you might like to make this in bulk and freeze for meals in the week, or just make for special occassions.
Thanks for getting hungry with us!