Risotto with Pork Ragu

by Laura on January 8, 2014

in Featured Recipe, Main Meals, Pork, Recipes

RisottoPorkRagu450

This delicious and warming pork ragu pairs perfectly on top of risotto. Ideal for a winter’s eve with the family, or for enjoying after a day on the slopes. Heck, it’s so delicious, we even enjoy it in the summer!

For the Pork Ragu

  • 1 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1/3 cup finely minced yellow onion
  • 1/3 cup finely minced carrot
  • 1/3 cup finely minced celery
  • ½ lb lean ground pork
  • 2 ounces pancetta, finely minced
  • 2 tbsp tomato paste mixed with 2 cups low-sodium chicken broth
  • salt and freshly ground pepper to taste
  • 2 tbsp milk

For the Risotto

  • 2 cups low-sodium chicken broth
  • 3 tbsp unsalted butter
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Prepare the ragu: Heat the butter and oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook, stirring until the vegetables are lightly golden and soft, 5 to 6 minutes. Add the pork and pancetta. Cook stirring to break up the meat with a large spoon, until the meat loses its raw color, 4 to 5 minutes. Add the tomato paste mixture and season with salt and pepper. Cook, uncovered, over low heat for about 1 hour, stirring the sauce a few times. Add the milk and simmer 5 minutes longer. At this point the sauce should have a thick consistency. Set aside until ready to use. (Makes approximately 2 cups sauce.)

Prepare the risotto:

Heat the broth in a medium saucepan and keep warm over low heat. Melt the butter in a large skillet over medium heat. When the butter foams, add the rice and stir quickly until it is well coated with the butter, 1 to 2 minutes. Add the wine and stir until it is almost all reduced. Now begin adding the hot broth ½ cup or so at a time or just enough to barely cover the rice. Cook, stirring, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding broth a little at a time for 12 to 13 minutes.

When the last addition of broth has been absorbed and the rice looks somewhat dry, add about one third of the sauce. Stir for a minute or two until the sauce has been absorbed. Keep cooking the rice, adding the sauce a little at a time, until all sauce has been used up, about 5 minutes. Add a bit of additional broth if rice seems too dry. Stir 1/3 cup of the Parmigiano into the rice and keep stirring until the cheese is melted and the rice has a moist , creamy consistency. Taste, adjust the seasoning, and serve with a sprinkle of additionally Parmigiano if desired.

Serves: 6-8

Source: Italy al Dente, Biba Caggiano, William Morrow and Company, Inc.

 

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