Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
100 g pancetta (or streaky bacon), diced
4 italian sausages (or irish breakfast sausages, if italian unavailable)
1 onion, chopped
1 red pepper, diced
2 garlic cloves, finely sliced
300 g arborio rice
1 carrot, finely diced
2 celery stalks, finely sliced
3 tblsp chopped parsley
750 ml chicken stock
1 x 400g tin of cherry tomatoes
100 ml dry white wine (optional, buy very nice!)
salt and freshly ground black pepper
to serve: parmesan shavings
Grill or fry the sausages until fully cooked, then slice into 1cm rounds
Preheat the oven to 180°C/ 160 Fan/ Gas 4.
Heat some oil in a casserole dish over a medium heat. Cook the pancetta for approx 3 minutes, until fully cooked. Remove from the pan and set aside.
Add the onion and red pepper to the pan and sauté on a low heat for 7–10 minutes, until lightly golden. Add the garlic and cook for 1 minute. Add the rice, carrots, celery, sliced sausages and parsley. Allow to cook for 2 minutes, stirring from time to time. Return the pancetta to the pan.
In a separate pan, heat the chicken stock, wine and tomatoes, then add to the casserole dish. Stir and cover tightly with foil or a lid.
Place in the oven and cook for approximately 45 minutes, until the liquid is absorbed and the rice is just tender, stirring occasionally. Sprinkle with Parmesan shavings and drizzle with some olive oil