Fennel & Butternut Squash Risotto with Mangalitsa Pork & Fennel Salami

SERVES 4

TOTAL TIME: 1 HOUR

INGREDIENTS

• Wass Farm Charcuterie Mangalitsa Pork & Fennel Salami
• ½ Butternut Squash (peeled and chopped into small cubes)
• 1 Fennel Bulb (thinly sliced, tops and inner stalk removed)
• 350g Risotto Rice
• 3-4 Pints Good Quality Hot Chicken Stock
• 100g Parmesan (or your preferred hard cheese)
• 1 tsp Kashmiri Chilli Flakes (or however much you like)
• Black Pepper
• Lemon
• Oil
• Butter

METHOD:

1. Slice the salami, hold back a small portion for topping the risotto.
2. Bring a large casserole dish to a medium heat with a small splash of oil. Add the salami and squash. Stir well and cook for 5 minutes until the salami begins to render nicely.
3. Just before the salami and squash begins to colour, add the fennel, black pepper and chilli flakes.
4. Stir well and cook for 5-10 minutes.
5. Add the rice and stir well. Leave to cook for 2 minutes before you begin to add the stock.
6. Add the stock a little at a time, stirring regularly to ensure the rice cooks evenly.
7. Cook the risotto until the rice becomes plump and swollen but still with a small bite to it. This will take at least 20 minutes.
8. Towards the end of the process, add the remaining salami to a frying pan over a medium heat. Gently crisp the salami before resting on kitchen paper.
9. Once you’re happy with the texture, stir in most of the parmesan and a few knobs of butter. Finish by stirring in a small squeeze of fresh lemon.
10. Allow the risotto to sit off the heat for 2 minutes before spooning into bowls and topping with more parmesan and the crispy salami.or 1 minute before slicing in half and serving.

Thank you to Premote for this delicious recipe and photo.