Description
At Donato Enoteca, creamy risotto is topped with a caramel-color roasted pork belly. The rice takes a little patience but if you follow the recipe you should have a beautiful risotto. If you desire, top with a glazed and roasted peice of pork belly.
Ingredients
Scale
- 4 cups hot chicken stock
- 2 Tbsp salted butter
- 2 Tbsp finely diced shallots
- 2 cups Arborio rice
- ½ cup dry white wine
- ¼ cup grated Parmesan cheese (more to taste)
- 2 Tbsp butter
- Salt
- Freshly ground black pepper
Instructions
- Melt butter in heavy-bottomed pan. Sweat shallots in it over medium heat until soft approx. 1 minute
- Add rice to butter and stir for 2 minutes until each grain is coated.
- Add wine and cook 2-3 minutes until all wine has evaporated.
- Bring heat to medium high and add 2 cups of hot chicken stock.
- Stir and continue to sir once every minute for the next 8 minutes until the stock is almost absorbed.
- And one more cup and stir continuously.
- Bite into a piece of rice to test to see if it is al dente, not starchy.
- Continue to add small amounts of stock stirring until it is al dente.
- Spread on tray to cool.
- Refrigerate until needed.
- To finish cooking:
- Put back in pot with ½ cup hot stock and stir for 8 more minutes.
- When cooked add Parmesan, second portion of butter, salt and pepper. Serve hot
- Category: Side Dish-Rice
- Cuisine: Italian