Ok so here is the secret of a fantastic Corchia Risotto!
Take the stock chicken roast dripping (yes you will need a chicken roast from the previous day and it will have jellied… all the better!).
Ladle this stock into a LARGE deep frying pan.
Warm for 5 minutes
Take off heat and stir in resting for 10 minutes as the oil soaks into the grains… stir if you like.
Brew up a ‘broda’ or stock in a medium pan and simmer…
3/4 pint of water and 3 vegetable stocks finely ground…
2 pinches of salt
2 pinches of sugar
Dash of black pepper
now hot simmer ….
Add broda to the rice pan and start reducing … ladle on whenever the stock seeps below the rice and stir in the edges fairly regularly
…completely cover the rice with stock as it reduces and continue for 20 minutes until the rice has absorbed and completed its cook to a soft nutty texture.
Serve with a sprinkle of Parmigiano Reggiano 24 months and a twist of black pepper.
Add the diced sausage atop.
Enjoy this fabulous riso!!
Tiramissu to finish?… I think so