RISOTTO WITH FRESH SPRING ONIONS AND CRISPY SUCKLING PORK

Ricetta di Enrico e Roberto Cerea

40'

Hard

RISOTTO WITH FRESH SPRING ONIONS AND CRISPY SUCKLING PORK

Ingredienti

For the risotto

200 g Riso Gallo Carnaroli Risotto Rice
2 fresh 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

Preparazione

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.

RISOTTO WITH FRESH SPRING ONIONS AND CRISPY SUCKLING PORK

Ingredienti

For the risotto

For the suckling pork

For the sauce

Preparazione

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