Porchetta, Dolcelatte Risotto, Chargrilled Artichokes
Serves 1
Ingredients
- C 136286 Sysco Classic Pork Belly Porchetta (175g)
- F 33021 Brakes Risotto Base (x0.5)
- C 74482 Galbani Dolcelatte Italian Blue Cheese (50g)
- C 119653 Whole Chargrilled Artichokes Hearts (60g)
- F 5001370 What’s Cooking Chianti & Beef Dripping Gravy (60ml)
- F 4765 Sysco Classic Button Brussels Sprouts (50g)
- F 127210 Red Chilli Butter Portions (x1)
Recipe
Preparation:
- Defrost risotto, brussel sprouts, gravy and butter
- Remove the porchetta from the packaging (retain the juices from the pack, and add to the defrosted gravy)
- Slice the porchetta into 1 inch slices
- Dice the taleggio in to small dice
- Slice the defrosted brussel sprouts in half
Method:
- Reheat the porchetta at 200°C in a preheated oven for 7-10 minutes.
- Add the artichokes for the last 3 minutes to warm through
- Saute the half brussels sprouts, when lightly caramelised, add the chilli butter and remove from the heat
- Microwave the risotto base, fold in the diced taleggio when the rice is hot
- Warm the sauce in an appropriate pan
- Spoon the risotto onto your chosen serving dish
- Place the porchetta slice on the risotto, arranging the artichoke evenly around the plate
- Spoon on the brussels sprouts and finish by glazing the porchetta with the sauce
