Risotto with Heritage Pork, Green Olives & Citrus
250 gr Acquerello Carnaroli Rice*
3 cups Chicken Stock (or diluted D’artagnan demi glace*)
1 lb cooked, ground pork (Late Bloomer Ranch, Driggs)*
1 small diced yellow onion (approx. ½ cup)
2 T olive oil, good quality*
¼ c white wine*
¼ c De Carlo green olive paste with citrus* (sub ¼ finely chopped green olive, zest of 1 lemon, 1 T olive oil)
¼ cup loosely packed chopped Italian parsley
2 T butter*
1 cup finely grated Parmigiano Reggiano or Winter Winds Tomme* cheese
Salt and Pepper to taste*
*items available at Food Shed Idaho
Sauté onion, add ½ cooked pork, and rice until coated in olive oil. Add wine and reduce to dry.
Add 1 cup stock, stir, cover, and reduce to simmer for 10 minutes, until stock is absorbed but not dry.
Stir and add another cup of stock, cover for 10 minutes, until stock is absorbed but not dry.
Add the rest of the ground pork (for texture and flavor) and stock, cover for another 5 minutes. Test rice grain doneness. Taste to correct your salt and pepper. Add more liquid if necessary or remove lid to reduce liquid. The rice should be creamy, not soupy, or dry.
Remove from heat, add olive paste, butter, parsley, and cheese. Stir, cover, remove from heat, and rest for 5 minutes; the rice will continue to cook resulting in no more white dots in the rice. You’re done.
- Because this rice is aged, you do not need to toast the rice (which is done to encapsulate the grain and make it less starchy). This rice also reheats well.
- Make sure that all rice kernels are submerged and not leftover on the spoon or on the side of the pan, which could result in an uncooked kernel cracking a tooth.
- Test rice grain for doneness by crushing it on the back of the spoon with your finger. Do this a few times thru out cooking so you can gauge when rice is done. Rice is ready to remove from heat when there is a small chain of about 5-6 white dots.