Ingredients
- 50 g butter
- 200 g Italian pork sausage meat
- 200 g pork belly, cut into small cubes
- 1 onion, finely chopped
- 350 g vialone nano rice, (see Cooks note below)
- freshly grated parmesan, to serve
Description
Matthew Fort’s Twist On The Traditional ‘creamy’ Risotto Is Deliciously Dry And Nutty
UK TV
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