Pork goes so well with the bitter flavours of celeriac as the meat lends a balancing richness to this delicious risotto. Cooking the Naked Pork and celeriac separately to the risotto and adding just as the rice becomes ready means that they don’t overcook and get mushy. Risotto should be runny rather than too firm, oozing yumminess!
1 pack Naked Pork sausages
½ tbsp. lemon infused olive oil
2 cloves garlic
200gm risotto rice
200ml red wine
500ml good quality chicken stock
Generous handful rocket leaves
Slice the Naked Pork sausages into disks approx. 1cm thick. Peel and cube the celeriac into chunks approx. 2cm square. Evenly spread the sausages and celeriac on a baking tray and roast in the oven at 190°C for 30 minutes.
For the risotto you will need 2 pans, one with the stock kept at a gentle simmer on one side, and a good sized pan in which to make the risotto. Finely chop the garlic, and cook gently in the butter until softened. Add the risotto rice and mix thoroughly to ensure all the grains are covered in butter. Pour in the red wine and stir continuously until the rice has almost completely absorbed the wine. Now gradually add the hot stock, while stirring constantly to make sure the rice always has plenty of liquid to absorb and doesn’t dry out. You’re looking for a soupy consistency as you cook, never dry! The cooking will take around 20 minutes and at the end the grains of rice should be tender and oozing a creamy sauce.
At this point, pour in the sausages and celeriac and give a final stir to combine all the flavours over a very gently heat. Serve in shallow wide bowls with a handful of rocket leaves on top of the risotto, and a generous bowl of freshly grated parmesan on the table alongside.
Serving Size: 406g
Total Fat: 28g