Made with traditional English flavors and ingredients, enjoy this risotto with a good glass of white wine.
- 3 Traditional Pork Bangers
- 6-8 Back Bacon Rashers, chopped
- 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 Fraise
- Salt and Pepper to taste
Preheat oven to 350F. In a large saucepan over low heat, warm vegetable stock. Split banger and remove the filling. Roll the sausage meat into little balls.
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.
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 had been absorbed.
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.
In a frying pan over medium heat, fry the sausage balls and rashers until cooked. Add to risotto. Add the bread to the bacon pan and fry, turning once until golden and crisp. Cut into quarters and place to the side.
Add a little more olive oil and cook quail eggs until the whites are cooked and the yolk is runny.
Stir in the crème fraise into the risotto, season with sat and pepper. Let stand for 5 minutes.
Spoon risotto onto 4 plates. Place to tomatoes on the side with the fried bread. On top of the risotto add one egg each.
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