Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto with fresh spring onions and crispy suckling pork


GG308_Risotto con cipollotto fresco e maialino croccante

What you need

For the risotto
  • [   ] 200 g Riserva 1856 Carnaroli del Pavese rice
  • [   ] 2 fresh Continental-style spring onions
  • [   ] ½ glass dry white wine
  • [   ] boiling hot meat stock
  • [   ] 100 g parmigiano-reggiano Parmesan
  • [   ] grated
  • [   ] 50 g butter
  • [   ] 1 egg yolk
For the suckling pork
  • [   ] 500 g suckling pork
  • [   ] black pepper
  • [   ] juniper
  • [   ] cinnamon
  • [   ] lard
For the sauce
  • [   ] 1 carrot
  • [   ] ½ stick celery
  • [   ] chopped
  • [   ] ½ onion
  • [   ] chopped
  • [   ] thyme
  • [   ] 50 g butter
  • [   ] 100 ml Madera wine

Proposed by: Enrico e Roberto Cerea


40'
4
Difficult

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How to prepare:

To make the suckling pork: cut the pork into pieces and leave it to marinade for 24 hours in coarse sea salt, pepper and juniper. The day after wash thoroughly, pat dry and place on a baking tray with the other spices. Cover with the lard and bake in the oven at 115 C for about 10 hours.

 

To make the sauce: gently fry the vegetables in a saucepan until they start to brown. Cover with the Madera and leave to reduce by half. Add some of the pork juices and pass through a sieve. Whisk in the butter a little at a time before serving.

 

To make the risotto: chop the spring onions finely and fry them gently in a heavy-based pan with a drizzle of oil. Add the rice, stir until it is well coated and beginning to change colour, then pour in the wine and evaporate off.

 

Finish off cooking by adding the boiling hot stock a little at a time. Adjust seasoning. Remove from the heat and beat in the parmigiano-reggiano, butter and egg yolk to achieve a creamy consistency.

 

Serve the risotto garnished with pieces of suckling pork and the sauce drizzled over.

 
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CARNAROLI