Pork Snout & Vegetable Risotto

Instructions

1. 1

   Heat the olive oil in a large saucepan over medium heat.

2. 2

   Add the diced onion and sauté for 2-3 minutes until translucent.

3. 3

   Stir in the arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.

4. 4

   Add the diced pork snout and cook for another 2 minutes, stirring occasionally.

5. 5

   Pour in a ladleful of chicken broth and stir until the liquid is mostly absorbed.

6. 6

   Continue adding the broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.

7. 7

   After 10 minutes of cooking, add the diced zucchini and peas to the risotto. Continue stirring and adding broth as needed.

8. 8

   When the rice is creamy and al dente, stir in the black pepper and chili flakes.

9. 9

   Remove the pan from heat and stir in the grated Parmesan cheese until well combined.

10. 10

    Taste and adjust seasoning if necessary. Serve hot, garnished with extra Parmesan if desired.