Pork & Cider Risotto with Sage Pesto, Fried Sage and Chestnut Topping
Some tips for a successful risotto: — recipe from Kitchen Butterfly https://food52.com/recipes/1796 Serves: 4 INGREDIENTS For the Sage Pesto For the Chestnut…
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Cooking tools:
- Mortar and pestle
- Saucepan
- Pot
- Skillet
- Wooden spoon
- Ladle
- Stove
- Grater
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Kitchen timer
- Airtight container
- Serving bowl
Ingredients
- 1.1 litres vegetable stock
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 large onion finely chopped
- 1 large clove of garlic chopped 200g
- Chestnut Brae pork tenderloin diced
- 400g Arborio/Risotto rice
- 330 ml dry cider
- (Sea) salt and freshly ground black pepper
- 40g butter
- 115g freshly grated Parmesan cheese
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