ingredients

 

2 4 6 8 Servings

• 500 ml fresh ready-made chicken stock

• 50 grams chorizo sausage

• 4 spring onions

• 1 fennel

• 120 grams risotto rice

• 1 tablespoon mango chutney

• 1 handful dried porcini mushrooms

• 25 grams butter

• 1 teaspoon dried sage

implements

 

for cooking 2 servings

• large saucepan

instructions

 

1. Boil a kettle and in the large saucepan melt 25g of butter.

2. Chop 4 spring onions and place them with the butter. Saut for a minute or so.

3. Add 120g of risotto rice and cook for a couple minutes, stirring continually.

4. Pour in 500ml of fresh chicken stock, add a handful of porcini, cover and cook for 10 minutes. Continue to stir regularly and when required keep pouring up to 400ml of boiling water, to ensure that the risotto does not burn.

5. In the meantime, finely chop the fennel bulb but leave the stalks and leaves in tact.
6. Slice the chorizo and then cut each slice into strips or cubes.

7. After 10 minutes of cooking the risotto, throw in the fennel, chorizo and 1 teaspoon of dried sage. Season to taste.

8. Cook, without a cover, for another 5-6 minutes stirring continually until the risotto turns creamy and smooth. Pour in extra water as required, but do it in moderation, so that you don end up with too much liquid at the end of the cooking.

9. Slice the fennel stalks as finely as you can and keep for the decoration.

10. With 1 minute to go add 1 tablespoon of mango chutney and mix it well.

To serve - Spoon the risotto into the pasta bowl and decorate with the leaves and freshly cut slices of the fennel stalk.