Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with black suckling pig served with Modica cocoa


GG329_Risotto con maialino nero al cacao di Modica

What you need

  • [   ] 240 g Riserva 1856 Carnaroli rice
  • [   ] 120 g suckling pig fillet
  • [   ] 2 tbsp. extra virgin olive oil
  • [   ] ½ onion
  • [   ] finely chopped
  • [   ] 1 glass red wine
  • [   ] 2 ladles caramelised meat juices
  • [   ] 500 ml meat stock
  • [   ] 20 g wild fennel bulbs
  • [   ] finely chopped
  • [   ] 20 g pistachios
  • [   ] finely chopped
  • [   ] nutmeg
  • [   ] 1 tbsp. balsamic vinegar
  • [   ] 4 tbsp. red wine sauce
  • [   ] 4 tbsp. cocoa sauce

Proposed by: Antonino Graziano


40'
4
Medium

Our social spaces

How to prepare:

Filling for risotto with black suckling pig served with Modica cocoa: heat the oil in a heavy-based pan and gently fry the onion. Add 60 g suckling pork cut into small cubes and brown together. Season with salt and pepper, pour in the half of the red wine and add the caramelised meat juices.

 

 

After 2 minutes add the rice, pour the remaining red wine over and evaporate off while stirring constantly. Add the wild fennel, a grating of nutmeg and the balsamic vinegar. Continue cooking the risotto by adding the boiling hot stock a little at a time. Meanwhile, brown the remaining fillet in a small frying pan. keeping it rare inside. Season with salt and pepper and cut into 4 slices.

 

 

When the risotto is ready, adjust seasoning and beat in the suckling pork mixture with its sauce. Serve garnished with a cocoa sauce with a slice of the pork fillet arranged on top.


Print recipe

More recipes "Classic Risotto Recipes"

For this recipe:

CARNAROLI