Jennifer Berg

RISOTTO WITH SMOKED PORK BELLY, CHANTERELLE AND ASPARAGUS

JEN'S DELICIOUS LIFE

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Oh lord, this risotto… So good! All these flavours together is just heaven in the mouth. A simple risotto with smoked pork belly, then just adding fried garnish and drizzle a tasty vinaigrette on top that I made with fresh parsley and garlic. This is something I would serve at my own resturang! A perfect dish to impress your dinner guests with.

YOU NEED:
4 port. 

Risotto
3 tbsp olive oil for frying
3 shallots, finely chopped
1 garlic clove, finely chopped
4 dl Arborio rice
2 dl dry white wine
12 dl hot chicken or vegetable broth
2 dl grated parmesan
2 tbsp butter
salt and pepper

250 gram of smoked belly pork, cut into pieces
10 asparagus
100 gram of fresh chanterelle
Butter for frying

Garlic and parsley vinaigrette
1 clove garlic
1 dl olive oil
1 dl chopped fresh parsley
1 tbsp lemon juice
1/2 tsp white vinaigrette
salt and pepper to taste

Grated parmesan as garnish 

DO THIS: 

  1. Start with the garlic and parsley vinaigrette. Mix all the ingredients in a mixer and put a side. Fry the pork belly until lightly crispy. Set aside and let drain on kitchen paper.
  2. Fry the asparagus with some butter, salt and pepper. Cut them in half, lengthwise. Set a side. Fry the chanterelle with a lot of butter and some salt, you can do that meanwhile you’re cooking the risotto. Now you’ve prepared all the garnish. Now cook the risotto, takes about 20 min.
  3. Heat the broth in a pot. Fry the onions and garlic soft in another pot with olive oil over low heat without getting any color.
  4. Add the rice, raise the heat and stir so the rice get mixed well with the onion (2-3 min). Be careful not to burn the rice. Pour in the wine and cook until it steamed away. Stir constantly.
  5. Add the hot broth a little at a time. Start with 3-4 dl, then take 1 dl at a time gradually as the rice absorbs the broth. Stir often and reduce the heat.
  6. Let the risotto simmer quietly and you need to stir frequently while adding the broth. The risotto should be loose and cooked al dente, then it’s done.
  7. Remove the pan from the heat, add the butter and parmesan cheese and stir well until it melts then add the pork belly and save some for garnish. Season with salt and pepper and serve immediately.
  8. Garnish with pork belly, butter fried chanterelle, asparagus, grated parmesan and drizzle over the vinaigrette.

ENJOY!!! :) 

 

x Jen

INSTAGRAM:
@JENNIFERBERGP & @JENSDELISIOUSLIFE

For all my recipes, visit https://jensdeliciouslife.com/

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