While it may seem like the kind of dish you’d see in fancy restaurants, this risotto is hearty, warming and easier to make than it may first appear.
500g pork mince
300g risotto rice
750ml pork stock
2 chillies (or 3tbsp dried chilli flakes)
2 cloves garlic
Parmesan and soured cream to dress (optional)
Chop the onions, chillies and garlic, then add them all to the pork stock. Bring to the boil and then set aside. In a large pan, brown the mince in a little oil, then drain any excess fat and add the rice. Gradually add the stock a spoonful at a time, although you may wish to add a few spoonfuls at the start to get it going. Keep stirring continuously throughout the cooking process - you’ll certainly have to work for your risotto! Once all the stock has been added and absorbed, serve with some grated parmesan, a spoonful of soured cream or both.