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Risotto Recipes

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Pork and mushroom risotto
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A great risotto.
Australian Pork Limited provided this recipe 
2/3lb or 300g pork leg strips, wide cut
2 tblsp olive oil
2 cloves garlic, finely chopped
3 cups Arborio rice
4 cups hot chicken stock
½ cup white wine
1 tblsp olive oil
200g Swiss brown mushrooms, halved
½ cup continental parsley, finely chopped
¼ cup chives
¼ cup parmesan cheese
Black pepper to taste

To serve:
Parmesan cheese

Serving size: 4-6
Prep time: 5 minutes
Cook time: 40 minutes


1. Heat 1 tablespoon of oil in a large frying pan and brown pork strips in small batches.  Remove and set aside.

2. Heat remaining 1 tablespoon of oil and sauté the garlic and rice for 2 - 3 minutes.

3. Gradually stir in the hot stock a little at a time until liquid is absorbed.  Stir in white wine.

4. Heat remaining oil and sauté mushrooms for 2 minutes, stir mushrooms into the rice along with the browned pork.  Cook for a further 2 minutes.

5. Stir in the parsley, chives and parmesan cheese.  Season to taste with black pepper.

6. Serve hot garnished with parmesan cheese and parsley sprigs.

Notes: cold risotto is delicious rolled into balls, crumbed and shallow fried until golden.

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