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Recipe : *** Risotto with Stewed Pork Cheeks and Leek Tartare / Risotto

Risotto with Stewed Pork Cheeks and Leek Tartare / Risotto
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Course:
Side Dish

Practical information

  • Prep time
    10 min
  • Cooking
    20 min
  • Difficulty
    Very easy
  • Pause
    2 min
  • Ready in
    32 min
  • 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
  • 4 teaspoons clarified butter (to toss the rice)
  • salt § pepper
  • 200 g carnaroli rice
  • 100 g parmigiano reggiano cheese
  • 80 g butter
  • 1 l meat broth

  • Recipe preparation steps

  • 1
    Put clarified butter into a saucepan, add the rice, toss it and add the broth.
  • 2
    Cook for about 18 minutes, remove from the heat and emulsify with butter and Parmigiano Reggiano cheese.
  • 3
    Put the risotto into molds and set aside for 2 minutes.
  • Ready !