MKR episode 23 recipe: Risotto Salsiccia, Taleggio and Porcini

Prep time: 1 hour and 10 minutes

Cook time: 1 hour

Serves 4.

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Ingredients

1 tsp saffron threads

4 salsiccia

200g taleggio, chopped

Micro herbs, to garnish

Parsley pesto

50g pine nuts, toasted

1 1/2 cups flat leaf parsley

60g parmesan, finely grated

2 garlic cloves, crushed

2 tsp lemon juice

100ml olive oil

Risotto

1 tbs olive oil

1 large white onion, thinly sliced

4 garlic cloves, crushed

300g carnoli rice

125ml dry white wine

200g fresh porcini mushrooms, sliced

1 lemon, zest finely grated, juiced

50g parmesan, finely grated

Method

1. Bring 1 litre of water to the boil. Add saffron threads and set aside for 1 hour to infuse.

2. To make pesto, process all ingredients except oil, until finely chopped. Slowly drizzle in oil, processing to combine. Season.

3. Return saffron broth to a simmer.

4. Squeeze salsiccia out of their skins.

5. Heat a lightly oiled frying pan over high heat. Add salsiccia and cook, breaking them up with a wooden spoon, until browned and lightly crisp.

6. Place taleggio in a small saucepan over low heat. Cook, stirring, until melted.

7. To prepare the risotto, heat the oil in a large saucepan over medium-high heat. Cook onion until soft but not coloured. Add garlic and rice and cook, stirring, for 3 mins or until the grains appear glassy. Add wine bring to the boil. Cook, stirring constantly, for 2 mins or until liquid is absorbed. Stir in porcini. Add 1/2 cup of the saffron broth and cook, stirring constantly, until the liquid is completely absorbed. Repeat with remaining broth, stirring constantly and allowing the liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy (this should take about 20 mins). Stir in the lemon zest and juice, parmesan and taleggio. Season.

8. Divide risotto among serving bowls. Top with salsiccia and parsley pesto. Garnish with micro herbs.