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Recipe : ** Risotto With Stewed Pork Cheeks And Leek Tartare

Risotto With Stewed Pork Cheeks And Leek Tartare
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    4 h 15
  • Difficulty
    Very easy
  • Pause
    2 min
  • Ready in
    4 h 37
  • Price
    Very friendly budget
  • Rate:
             
 
I like to use Carnaroli rice for its balance: it absorbs flavors well and loses little starch, ensuring perfect cooking. Carnaroli comes from Novara and Vercelli, two towns between Milan and Turin that contribute to Italy's status as Europe's largest rice-producer. Carnaroli rice is particularly suitable for risottos because of its amylum starch-rich grains, which contributes to its notable firmness.
 

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 porks cheeks
  • 1 carrot
  • 6 black peppercorns
  • 1 laurel leaf
  • rosemary
  • marjoram
  • thyme
  • salt and pepper
  • 2 leeks
  • white pepper
  • 200 g carnaroli rice
  • 100 g parmigiano reggiano cheese
  • 20 g clarified butter (to toss the rice)
  • 80 g butter (to emulsify rice)
  • 130 ml extra virgin olive oil
  • 500 ml full-bodied red wine - lambrusco type
  • 500 ml broth
  • 100 ml leek broth
  • 1 l meat broth

  • Recipe preparation steps

  • 1
    Cooking the pork cheeks: Clean and chop the vegetables, brown them with some oil and aromatic herbs in a frying pan; set aside. Season the pork cheeks with salt and pepper and brown on both sides. Pour off the excess oil, then cook the pork cheeks with 100 ml (6 tablespoons) red wine, the broth and reserved vegetables. Cook for 15 minutes and allow to cool. Place the liquid, pork cheeks and vegetables into a vacuum packet and cook for 4 hours in a low oven 90°C.
  • 2
    Leek tartare: Heat some extra virgin olive oil in a frying pan and add the sliced leeks. Cook over low heat, add the broth very slowly and cook the leeks to a tartare. Grease four molds and line the bottoms with parchment (cut to fit the molds) and put in the leek tartare. Set aside.
  • 3
    Making the risotto: Put clarified butter into a saucepan, add the rice, toss it and add the broth. Cook for about 18 minutes, remove from the heat and emulsify with butter and Parmigiano Reggiano cheese. Put the risotto into the molds and set aside for 2 minutes.
  • Ready !