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The ingredients needed to make Calabrian Pork Orzotto:
- Get 0.5 Kilo pork shoulder Coarsely minced
- Prepare 2 shallots Roughly chopped
- Prepare 2 red bell peppers Diced roughly
- Provide 3 Cloves Garlic , diced
- Provide 2 Cinnamon sticks
- You need 2 Tablespoons chilli Dried flakes
- Provide 2 Tablespoons Black pepper Grd
- Take 1 Teaspoon nutmeg Grated fresh (or grd)
- Prepare 1 Tablespoon fennel seeds Freshly toasted
- Take 800 Grams barley Pearl
- You need 2 Litres chicken stock Fresh
- Provide 100 Millilitres Extra virgin olive oil
- Get 1 Bunch flatleaf parsley Chopped
- Take 1 Tablespoon oregano Dried
- You need 1 To Taste Sea salt
- Prepare 1 To Taste lemon juice Fresh
- Take 1 To Taste pecorino Grated (or parmesan)
- Take 2 Bay leaf
- Provide 1 Tablespoon rosemary freshly chopped
- Use 0.5 Litre Dry white wine
Steps to make Calabrian Pork Orzotto:
- Heat a heavy based wide pan with the oil until hot, add shallots, garlic, peppers & bay leaf. Cook over a medium heat until softened (but not coloured).
- Add spices & rosemary and cook gently for 2-4 minutes (do not colour). Add the barley and cook for a further 2 minutes until well coated with the spices.
- Add white wine and cook until liquid has been absorbed (4-5 minutes), add chicken stock & crumble in sausage meat in little chunks. Season lightly and cook as per risotto until barley is 'al dente' (20-30 minutes).
- Lower the heat to a very gentle simmer and cook for a further 20-30 minutes until creamy and rich, (you may need to add more liquid, water or chicken stock is fine) to make a thick soup like consistency.
- Finally when ready to serve drizzle in a little lemon juice to taste and remove from heat, add a fistful of grated pecorino/parmesan, the chopped parsley and a generous drizzle of extra virign (or for extra luxury truffle oil). Serve with some freshly baked ciabatta and enjoy.
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