Creado con IA
Italian Pork Belly Risotto
60 min 944 kcal por ración Media
Ingredientes
4 Raciones
- pork belly500 g
- Arborio rice300 g
- chicken stock1000 ml
- Parmesan cheese100 g
- onion1 medium
- garlic2 cloves
- white wine100 ml
- butter50 g
- olive oil2 tbsp
- Saltto taste
- Pepperto taste
Preparación
- 1
Preheat your oven to 180°C (350°F). Season the pork belly with salt and pepper.
- 2
Heat 1 tablespoon of olive oil in a large ovenproof pan over medium-high heat. Add the pork belly and sear until golden brown on all sides. Remove and set aside.
- 3
In the same pan, add the remaining olive oil and butter. Sauté the chopped onion and minced garlic until translucent.
- 4
Add the Arborio rice to the pan and stir for about 2 minutes until the rice is well-coated and slightly toasted.
- 5
Pour in the white wine and cook until it has mostly evaporated.
- 6
Gradually add the chicken stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
- 7
Once the rice is creamy and al dente, stir in the grated Parmesan cheese.
- 8
Return the pork belly to the pan, cover, and transfer to the oven. Cook for about 20-25 minutes until the pork is tender.
- 9
