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3 lb of roasted pork butt
2 lb of carnaroli rice
1 lb of Delicious apples
fresh thyme leaves
1 cup of white wine
sea salt and ground black pepper
1/2 cup of olive oil
2 each shallots

Apple risotto on roasted pork butt


Peeled the apple then diced and slowly cook with the butter in a small sauce pan, adding thyme leaves and lightly seasoned with salt and white pepper, cook until the apple become tender Warm up a small casserole with the oil, add the fine chopped shallots and let it sweat in the olive oil, add the rice toasted together with the shallots, splash the wine into it and let the alcohol content of the wine evaporate, at this point start adding the vegetable stock into the rice and keep stirring until rich the "al dente" texture, is about 12 to 14 minutes of cooking time, add the cooked apples and keep cooking, as soon the starches of the rice it will be release a light film cream will be create, turn off the flame add few drops of extra virgin olive oil serve over warm sliced roasted pork butt "Porchetta" drizzled with the reduce aux jus of the pork.

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