by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand1.1 litres/ vegetable stock (I used stock cubes + water) Ask a question about this ingredient
1 teaspoon butter Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
1 large onion, finely chopped Ask a question about this ingredient
1 large clove of garlic, chopped Ask a question about this ingredient
200g pork tenderloin, diced Ask a question about this ingredient
400g Arborio/Risotto rice Ask a question about this ingredient
330ml dry cider Ask a question about this ingredient
(sea) salt and freshly ground black pepper Ask a question about this ingredient
40g butter Ask a question about this ingredient
115g freshly grated Parmesan cheese (I used a combination of Parmesan and Pecorino) Ask a question about this ingredient
For the Sage Pesto - 2 tablespoons of flaked almonds (pan-roasted), handful of sage leaves, 1 clove of garlic, 1/3 cup of olive/walnut oil, Parmesan cheese (to taste) Ask a question about this ingredient
For the Chestnut topping - 1 teaspoon butter, 4 sage leaves, 50g cooked chestnuts (chopped) Ask a question about this ingredient
Make the Sage Pesto - Crush dry roasted almonds in a mortar and then set aside. Then, pound sage leaves, the garlic clove and a pinch of salt till leaves are soft. Add the crushed almonds to the sage mix and stir well. Add olive/walnut oil to loosen (and to taste) and stir in grated parmesan cheese, a little at a time till you have a 'saucy mixture'. Its ready. Put in a little bowl and refigerate till your risotto is ready.
Ask a question about this stepPut the stock in a pan and keep it simmering on low heat.
Ask a question about this stepIn another pan, heat the olive oil and butter, add the onions and a pinch of salt and fry very slowly for about 5 minutes without colouring then add the diced pork and let that cook for another 3-4 minutes, till the chunks become white
Ask a question about this stepAdd the rice and turn up the heat . Stir continuously for 2-3 minutes till the rice starts to 'fry'.
Ask a question about this stepAdd the cider and let it cook for 4-5 minutes or until all the liquid is evapourated.
Ask a question about this stepOnce the cider has evapourated, add a ladleful of hot stock and a good pinch of salt and turn down the heat to a simmer, stirring - you don't want the rice to cook too quickly on the outside which will prevent the release of the wonderful cream. Let the rice absorb the stock before adding another ladelful
Ask a question about this stepKeep adding 1 ladleful of stock at a time, coaxing the silky, creamy starch out of the rice by stirring continuously, allowing each ladleful to be absorbed before adding the next. This will take around 15-20 minutes.
Ask a question about this stepThe rice is cooked when it is soft with a hint if bite. If you haven't reached this stage and you're out of stock, add some boiling water
Ask a question about this stepWhen it has reached the 'stage' of readiness, take the pan off the heat and add the butter and grated cheese. Mix well and put a lid on the pan, allowing it rest for a couple of minutes.
Ask a question about this stepWhile the risotto rests, heat a pan with a teaspoon of butter and add 3-4 large sage leaves, Once one side is cooked, about a minute, flip over and fry the other side. Bring the leaves out and let cool, then slice into thin strips. Put back into pan and add chopped chestnuts. Toss about and when warmed through, take off heat.
Ask a question about this stepTo serve, ladle spoonfuls into deep bowls and serve with spoonfuls of sage pesto and chestnut topping. Enjoy
Ask a question about this stepGreat combination.
Cider in risotto - yum!!!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Thanks. It was my second successful risotto in a week - pure joy to me :-)