Risotto with Pork, Avocado and Red Pepper
Total time: 30 minutes
Avocado is not a typical ingredient for risotto, or other hot dishes, but, added at the last minute, it stays intact and just starts to melt into the hot rice, adding a luscious creaminess.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1/2 onion
- 1 tbs butter
- 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
- Condimenti:
- 6oz (180gr) pork
- 1/2 onion
- 1/2 red bell pepper
- 1/2 avocado
- 2 tsp olive oil
Instructions:
- Heat chicken stock and keep hot over low heat.
- Finely chop onion.
- Start condimenti.
- In medium saucepan melt butter over medium-high heat.
- Add onion and sauté until transparent
- Add rice and sauté stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate.
- Add the Parmesan and the warm condimenti, stir well.
- Add the avocado chunks and stir gently.
- Spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
- Condimenti:
- Cut the pork into bite-size pieces.
- Chop the onion and pepper.
- Heat olive oil in nonstick skillet. Add onion, red pepper and sauté 5 minutes.
- Add pork and sauté until done, 7 - 8 minutes.
- Reduce heat to keep warm until needed for risotto.
- Cut the avocado into chunks when ready to use.