Boom! So I’ll say this. The first time I made it risotto didn’t end up too well, at least in my eyes. I didn’t like it at all, not risotto in general, just the risotto that I prepared (the last time a tried to make risotto was about a year ago). I didn’t like it because I didn’t take care of it. That’s what a risotto needs. TLC: Time, Liquid, a Chance. I say this because like all of my other dishes, risotto is easy but in a different way. It’s easy in the sense that all you are really doing stirring and adding. It’s a bit harder because you’re stirring and adding. Here’s how I made the magic happen the second time.
I prepped the pork belly by slicing it into small cubes and then sauteing it in a large pot. Once crispy I took it out and then saved the fat in a bowl. I took the leeks and sauteed those separately in the pork fat. Then I took them out after about a minute.
In the mean time I have about 5 cups of chicken broth simmering in another pot.
Then here’s where the TLC comes in. I sauteed shallots in the fat as well as about a tablespoon of butter. Once sauteed I added about a cup and a half of the risotto with the shallots and sauteed those together. I then poured in about 3/4 of a cup of white wine right in there.
*The trick to risotto is to add liquid in small amounts and then stir it until the risotto soaks it up. And you repeat this process until cooked through. This means you should be standing over that risotto and stirring for about 30ish minutes.
Once the risotto soaks up the wine, you can go ahead and start adding the broth right into the pot about 3/4-1cup at a time. Pour and stir. Pour and stir. It’s easy but a bit tedious.
Once you’ve added about 4 cups you start to taste it and see if the texture is correct. It shouldn’t be hard and it shouldn’t be mushy. Somewhere in the middle.
After everything is just right, I then add:
a pinch of fresh cracked pepper
I didn’t salt this risotto because the pork belly was salty enough.
To add that extra level of flavor and texture, I placed a perfectly poached egg right on top.
It really is a super tasty meal! Jenn says it’s on her top five list!
-‘til the next dish