This is the first recipe of my new blog and I though I would post one I really adore. Pork and orange is a favourite combination of mine and the tangy citrus flavour works well with the traditional creamy risotto.
Pork and Orange Risotto
Ingredients
800 ml chicken stock
1 glass white wine
1 glass orange juice
1 finely chopped onion
1 or 2 cloves of garlic
250 gr of round grain rice (Arborio is best)
200-250 gr good quality pork cliced into thin strips
2 tablespoons of olive oil
1 orange
1-2 knobs of butter
salt, pepper
3 tablespoons chopped parsley
Method
- Remove the zest from the orange with a potato peeler and cut into very fine strips. Set aside for later.
- Gently fry the onion in a tablespoon of the oil. When in has softened add the crushed garlic and continue to cook for one minute. Try not to let the onion brown.
- Add the rice and cook gently for two minutes,stirring so that all the grains become coated with the oil.
- Add the white wine and orange juice and bring to the boil. Simmer until most of the liquid has been absorbed.
- Add the stock (it helps if it’s already hot) and bring back to the boil. Cover and simmer, stirring frequently so that the grains don’t stick to the bottom of the saucepan, for about twenty minutes until the stock is absorbed and the rice is cooked. Add more stock if necessary.
- Once the rice is cooked tast it and add salt and pepper as necessary. Cover it and leave it to stand while you stir-fry the pork for about three minutes in the remaining oil.
- Add the butter to the rice and stir through. Mix in the pork and serve the risotto hot, decorated with orange zest and chopped parsley.
Serves 4