The day before:
(if you're making homemade pork stock)
Yesterday, Andy bought pork bones from the local butcher to make a pork stock. He roasted the bones in a pot in the oven at 450 for one hour. After an hour, he put onions, carrots, salt and pepper on top of the bones and put them back in the oven for thirty more minutes. While the bones were roasting, he made a sachet of herbs (oregano, Italian seasoning, red pepper flakes, and pickling spice). He then took the bones out of the oven and deglazed the pot with red wine. Next, he filled the pot to the top with water. Finally, he added the sachet to the pot and put it on the stove on high. The water is brought to a boil and once boiling is reduced to a simmer. Let the pot simmer for 2 1/2-3 hours. Refrigerate over night. In the morning scrape the fat off before using.
The day of:
-preheat oven to 350
Bring stock to a simmer in small saucepan.
Put the desired amount of risotto (we used about a half of a cup for the two of us- it really expands while it cooks) into a pan on medium-high heat.
Cook it for a few minutes (andy says you do this to “break” the jacket of the risotto so that when you add the stock it will absorb it better…who knew!?).
Meanwhile, poke holes in the kielbasa casing (so that when the meat cooks it doesn’t burst).
Put it in a frying pan on medium heat. Brown it on all sides.
Once it’s browned stick it in the oven until cooked (165 degrees for those of you who get nervous about that sort of thing)
Add about a quarter of a cup of wine to the risotto until absorbed.
Add about a cup of the warm broth to the risotto and stir until all of the liquid is absorbed. Repeat this two more times (or more) until the risotto is cooked through. Of course, you can use store bought broth for those of you who are like me and don’t make your own stock.
To finish it off add a quarter of a cup of parmesan cheese, a tablespoon of butter, and salt and pepper to taste.
Cut up the kielbasa and serve it on top. YUM!
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