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Embark on a delightful gastronomic experience as succulent Iberico pork meets earthy mushrooms in a decadent risotto. This timeless and comforting dish transforms into a flavorful masterpiece, where the pork’s richness harmonizes with the creamy rice, forming a symphony of tastes that will captivate your palate.
Ingredients
- 1 cup Arborio rice
- 200g Iberico pork, diced
- 1 cup assorted mushrooms (shiitake, cremini, or porcini), sliced
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
- Salt and black pepper (to taste)
Instructions
1. Prepare Ingredients
Make sure all the necessary ingredients are prepared and on hand. Dice the Iberico pork, slice the mushrooms, finely chop the onion, and mince the garlic to streamline the cooking process.
2. Sear Iberico Pork
In a spacious pan, brown the diced Iberico pork over medium-high heat until it achieves a golden brown hue. This crucial step intensifies the flavor profile for the risotto. After achieving the desired sear, transfer the pork from the pan and set it aside for later use.
3. Sauté Onion and Garlic
Using the same pan, add a splash of olive oil if necessary. Sauté the finely chopped onion and minced garlic until they become soft and emit a fragrant aroma.
4. Toast Arborio Rice
Arborio rice to the pan and toast it for a few minutes until the edges turn translucent. This process elevates the nutty undertones of the rice, enhancing its overall flavor profile.
5. Deglaze with White Wine
Add the dry white wine to the pan, stirring continuously until it’s mostly absorbed by the rice. This crucial step introduces a bright and acidic note, effectively balancing the richness of the dish.
6. Begin Adding Broth
Begin ladling warm chicken or vegetable broth into the rice mixture, adding one ladle at a time. Allow each ladle of liquid to be absorbed before introducing the next one. Maintain a continuous stirring motion to attain a creamy consistency in the risotto.
7. Introduce Mushrooms
When the rice is halfway cooked, add the sliced mushrooms. The mushrooms will release their umami-rich juices, contributing depth and richness to the overall flavor of the risotto.
8. Continue Cooking
Persist in adding broth and stirring until the rice reaches an al dente texture with a creamy consistency. This typically takes approximately 18-20 minutes.
9. Fold in Iberico Pork
As the risotto approaches completion, gently fold in the previously seared Iberico pork, ensuring it heats through and imparts its richness to the dish.
10. Finish with Butter and Cheese
Take the pan off the heat and incorporate unsalted butter and grated Parmesan cheese into the risotto, providing a final touch of luxurious creaminess to the dish.
11. Season and Garnish
Season the risotto with salt and black pepper to taste. Garnish with fresh chopped parsley for a burst of color and freshness.
12. Serve and Enjoy
Plate the Iberico Pork and Mushroom Risotto, ensuring a generous portion of the creamy rice, flavorful pork, and earthy mushrooms on each plate. Pair it with a crisp white wine to complement the richness of the dish.
