
Full English Risotto
A special gourmet twist on a Full English Breakfast made with our traditional back bacon, quails eggs and roasted tomatoes. We recommend enjoying this risotto with a good glass of white wine rather than a cup of tea.
How To Make A Full English Risotto
Ingredients:
- 3 Traditional Pork Sausages
- One pack of Back Bacon Rashers
- 5 ½ cups Vegetable Stock
- 16 Cherry Tomatoes
- 2 teaspoons Olive Oil
- 1 Onion, finely chopped
- 1 ½ cups Arborio Rice
- ½ cup Dry White Wine
- 3 Spring Onions, finely chopped
- 1 Slice of White Bread
- 4 Quail Eggs
- 1/3 cup Crème Fraiche
- Salt and Pepper to taste
Method:
Step One: Prepare your Ingredients
Preheat the oven to 350F. Place the stock in a large saucepan and warm over a low heat. Chop the bacon into bite size pieces. Remove the skins from the sausages and roll the sausage meat filling into bitesize balls.
Step Two: Roast the Tomatoes
Place tomatoes in a baking tray, season with salt and pepper and drizzle with olive oil. Roast in the over for 10-15 minutes until spotted with brown and collapsing.
Step Three: Prepare the Rice
Heat a splash of olive oil in a large saucepan and sweat the onion and garlic until soft and translucent. Add the rice and cook, stirring, for 2 minutes. Add the wine and stir until the liquid has been absorbed.
Step Four: Slowly Add the Stock
Start adding the stock, a ladle at a time, while stirring. Make sure that it is absorbed fully by the rice and continue to add for 15-20 minutes until rice is almost cooked. Add the spring onions and cook for one minute.
Step Five: Fry the Meats and Bread
In a frying pan over medium heat, fry the sausage balls and rashers until cooked.
Add the fried meats to risotto. Stir in the crème fraiche into the risotto, season with salt and pepper. Let stand for 5 minutes.
Step Six: Fry the Bread and Eggs
Add the bread to the bacon pan and fry, turning once until golden and crisp. Cut into quarters and place to the side. Finally, add a little more olive oil and cook quail eggs until the whites are cooked and the yolk is runny.
Step Seven: Plate and Enjoy!
Spoon some risotto into the center of four plates and add one quails egg to the top. Place two roasted tomatoes on the side with the fried bread. Enjoy!