In this episode of The 5 O’ Clock Apron Podcast Claire cooks with NHS respiratory consultant and clinical academic Anna Bibby. Anna chooses to cook red wine risotto with chorizo, and as you hear in the recording, tongue firmly in cheek, Claire ends up apologising to both Italy and Spain. Apologies done and dusted, through their conversation we learn the different characteristics of carnaroli, vialone nano and arborio rice, the physiologically accurate way to stir love into a risotto, and Claire asks Do lung and kidney doctors ever enjoy eating offal? Claire lives around the corner and plays netball with Anna but before recording this episode had never been to her house or indeed seen Anna out of netball gear. There’s a bit of netball chat, because this is after all how the two know each other, both centre court players, WA and WD. Anna's laughter is infectious and her enthusiasm for colour coding the risotto to cook for this podcast is sure to make you smile, as all good cookery should. Recipe below. Follow Claire at 5 O' Clock apron on Instagram. https://www.instagram.com/5oclockapron If you have enjoyed this podcast it would be an immense help if you could rate, subscribe or leave a review. Recipe Red Wine, Sausage & Sage Risotto* Enough for x2 generously *Anna’s version included chorizo, mushroom and black olive, I kept things a bit more simple, with Anna’s blessing. 1 onion, finely diced 3 garlic, finely chopped 2 tbsp good olive oil 200g risotto rice, ideally arborio, carnaroli or vialone nano 2 best quality sausages with little or no rusk, meat squeezed from casings 3 or 4 sage leaves Salt and pepper, to taste 150ml dry red wine Around 800ml of hot stock, chicken or veg, up to you, quantity will depend on the absorbency of the rice Some lemon juice, to taste Big knob of butter, to finish Lots of parmesan, to finish Cook the onions in a heavy bottomed sauce pan over a medium heat in the olive oil for around 8 minutes until soft and translucent. Add the garlic, sausage and sage and cook, breaking the sausage meat up as you do, for around 5 minutes. Add the rice and cook for 2 minutes more until the outside of the rice grains turn translucent and the contents of the pan are making a snapping, sizzling sound. Add the red wine, mixing vigorously until all the liquid has been absorbed. Turn down the heat to medium / low and add the hot stock ladleful by ladleful, season to taste with salt and pepper and stir vigorously each time you add more stock until the liquid has been absorbed before you add the any more liquid. The more you stir, the creamier the risotto. Stirring all the while, start checking your rice after 12 mins of cook time, anywhere between 15 and 20 minutes, the rice grains should not be chalky, but still have a slight resistance in the centre, the rice will continue cooking as the pan rests before serving. Remove from heat when your rice is ready, you want the consistency to still be little soupy still, it will thicken up as the risotto rests. Add a squeeze of lemon juice, big knob of butter and plenty of parmesan. Stir well, put a lid on the pan and rest for at least 5 mins before serving. Serve each bowl topped with more parmesan and plenty of black pepper. Hosted on Acast. See acast.com/privacy for more information.
