RICE: Risotto with Pork R
Source of Recipe
Italy al dente by Biba Caggiano
* Exported from MasterCook *
Risotto with Pork Ragu
Recipe By : Biba Caggiano
Serving Size : 6 Preparation Time :0:00
Categories : Italian, Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PORK RAGU:
1 tablespoon unsalted butter
2 tablespoons olive oil
1/3 cup yellow onion -- finely minced
1/3 cup carrot -- finely minced
1/3 cup celery -- finely minced
1/2 pound lean ground pork
2 ounces pancetta -- finely minced
2 tablespoons tomato paste mixed with
2 cups chicken broth (low sodium)*
salt -- to taste
freshly ground black pepper -- to taste
RISOTTO:
6 cups low-sodium chicken broth*
3 tablespoons unsalted butter
2 cups imported Arborio rice or
-- other rice for risotto
1/2 cup dry white wine
1/2 cup Parmigiano-Reggiano cheese -- freshly grated
FOR 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).
FOR 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 1/2 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 additional Parmigiano if desired.
Judi's notes: This sauce is also delicious with pasta. The author suggests doubling the recipe and freezing to use for another time.
*Homemade chicken broth is best here but canned low-sodium will due in a pinch.
Cuisine:
"Italian"
Source:
"Italy al dente"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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