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Risotto with pork

A different risotto

  • Rice
  • Broth of beef and vegetables
  • Pork (neck, bacon, loin in equal parts)
  • Nutmeg
  • Butter
  • Pepper
  • Olive oil
  • Grana cheese 1 Piece
  • Rosemary
  • Dry white wine

To begin with, we cook the rice with the broth over medium heat until it absorbs all the liquid.

Meanwhile, in a large saucepan we fry the meat with a little extra virgin, butter , salt, pepper, rosemary and a dash of white wine.

When the rice is ready, we shred it with a fork and mix it with the meat.

Sprinkle with plenty of cheese and nutmeg, butter and mix well.

We serve the rice in a dish covered with a rag for 5 minutes and after that time, we serve.

El Gourmet Fountain

Publication Date: 22/02/2019

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