Steps

1. Place 300g of ground pork in a bowl.
   🕒 00:50
2. Add 1 tsp salt, 1 tsp rosemary, 1/2 tsp black pepper, a pinch of cinnamon powder, a pinch of nutmeg powder, 1 finely minced whole clove, and 1 tsp garlic to the ground pork.
   🕒 00:57
3. Mix all ingredients thoroughly until uniform to create the homemade sausage. [Key Tip!] Accurately measure the salt for the meat and mix evenly to ensure the flavor is perfectly balanced.
   🕒 01:56
4. Separate the tender tip part of the 1/2 bamboo shoot from the harder root part.
   🕒 02:51
5. Cut the bamboo shoots into pieces that retain some shape to ensure a pleasant texture in the risotto.
   🕒 03:11
6. Finely chop the green onion (scallion) (to taste).
   🕒 03:32
7. Add 120g of rice to boiling water and boil for approximately 3 minutes, stirring to prevent sticking to the bottom of the pot.
   🕒 04:47
8. Drain the boiled rice in a colander. [Key Tip!] Pre-boiling the rice releases starch, resulting in a relatively lighter finish.
   🕒 06:16
9. Heat olive oil (to taste) in a pot and sauté 1/2 chopped small onion briefly.
   🕒 04:23
10. Once the onion is softened, add 60g of the prepared homemade sausage and cook. [Key Tip!] Sauté the homemade sausage thoroughly until the spices are fragrant, as it forms the flavor base of the dish.
    🕒 04:43
11. After the sausage is cooked, add the sliced 1/2 bamboo shoot and coat it with the savory flavor of the sausage.
    🕒 05:38
12. Once the bamboo shoots are infused with aroma, remove the pot from the heat temporarily.
    🕒 05:56
13. Add the drained, pre-boiled rice to the pot, pour in warm broth (to taste), and begin cooking.
    🕒 06:28
14. Start with a generous amount of liquid. Once the starch dissolves and the mixture becomes slightly sticky, cook over low heat (gentle simmer) for 8-9 minutes, stirring to prevent the bottom from burning.
    🕒 07:14
15. Check the rice consistency and adjust the flavor and moisture with salt (to taste) and broth (to taste) if necessary.
    🕒 08:16
16. Add 30g of butter and a small amount of olive oil, then 'mantecare' (stir vigorously) to incorporate air into the rice.
    🕒 08:51
17. Once the butter has melted, turn off the heat and stir in Parmesan cheese (to taste).
    🕒 09:20
18. Plate the risotto and garnish with the chopped green onion (scallion) (to taste) and sansho leaves (to taste) to finish.
    🕒 09:58