serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Food Trail: South Africa
series • cooking
PG
series • cooking
PG
Ingredients
- 1 L (4 cups) chicken stock
- ½ spiral fatty boerewors (about 350 g)
- 2 tbsp olive oil
- 75 g unsalted butter
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped or grated
- 4-5 thyme sprigs, leaves picked
- 1 tsp coriander seeds, crushed
- 1½ cups (330 g) arborio rice
- 1⅓ cups (330 ml) lager
- 100 g pecorino or parmesan cheese
Instructions
- Place the stock in a saucepan and bring to the boil, then reduce heat to very low and keep just below a simmer.
- Squeeze the meat from the boerewors casing then place in a cold deep pan with the oil and place over medium heat. You want to gently start to render the fat from the boerewors here. Cook until the meat is very caramelised, and break up the meat using your spoon if needed. Remove the sausage mixture.
- Add 50 g butter to the pan then the onion and cook for 10 minutes over gentle heat. You don’t want much colour on the onions here, you just want to cook slowly and intensify their sweetness.
- Add the garlic, thyme and coriander seed and and cook for 1 minute until fragrant. Add the rice, season, then stir for 2 minutes to coat in mixture. Add the beer, bring to a simmer and cook for 3-4 minutes until slightly reduced.
- Add the hot stock, 1 cup at a time, stirring and allowing all the stock to be absorbed before adding the next, until all stock has been used, the rice is al dente and the mixture is creamy (this will take about 15-20 minutes).
- Remove from heat, season and stir in the cheese and dollop over the remaining 25 g butter. Allow the risotto to sit for a minute or two for the butter to melt and then either toss the mixture together quickly or stir vigorously to emulsify everything together. This makes the risotto extra creamy at the end!
- Stir through the crisp boerewors and serve topped with extra parmesan and cracked black pepper.
Tip
I like to garnish this with some crispy baked parmesan – it’s optional but great!
This is an edited extract from (Brio Books). Photography by Toby Murphy.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Food Trail: South Africa
