Variety to Cooking 5-Star Calabrian Pork Orzotto

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To prepare an unforgettable Calabrian Pork Orzotto, below are the components needed:

1. Use 0.5 Kilo of pork shoulder Coarsely minced.
2. You need 2 of shallots Roughly chopped.
3. Take 2 of red bell peppers Diced roughly.
4. Use 3 Cloves of Garlic , diced.
5. Use 2 of Cinnamon sticks.
6. Take 2 Tablespoons of chilli Dried flakes.
7. You need 2 Tablespoons of Black pepper Grd.
8. Prepare 1 Teaspoon of nutmeg Grated fresh (or grd).
9. You need 1 Tablespoon of fennel seeds Freshly toasted.
10. Use 800 Grams of barley Pearl.
11. Get 2 Litres of chicken stock Fresh.
12. Get 100 Millilitres of Extra virgin olive oil.
13. Take 1 Bunch of flatleaf parsley Chopped.
14. Get 1 Tablespoon of oregano Dried.
15. Provide 1 To Taste of Sea salt.
16. Get 1 To Taste of lemon juice Fresh.
17. Use 1 To Taste of pecorino Grated (or parmesan).
18. You need 2 of Bay leaf.
19. You need 1 Tablespoon of rosemary freshly chopped.
20. Take 0.5 Litre of Dry white wine.

After readying the materials, next you are good to prepare your appetizing Calabrian Pork Orzotto by following the instructions below:

1. 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)..
2. 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..
3. 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)..
4. 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..
5. 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..

Recipe : Calabrian Pork Orzotto

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