Truffle Risotto with Smoked pork - Tryffelrisotto med rökt fläsk

TRUFFLE RISOTTO WITH SMOKED PORK

Tryffelrisotto med rökt fläsk

Serves 4

3½ oz chantarelles

4 cups water

2 vegetable bouillon cubes

1 onion

1 garlic clove

2 tablespoons olive oil

1.2 cup avorio rice (risotto rice)

0.8 cup white wine

0.8 cup grated Parmesan cheese

truffle oil

salt, pepper

For serving:

10.6 oz smoked side of pork

5.3 oz chantarelles

Decoration:

thyme

Trim the chantarelles. Bring water and bouillon cubes to a boil and keep warm. Peel and chop onion and garlic and sauté in oil until tender, together with the chantarelles. Add rice and sauté some more. Add the wine and continue cooking until it's soaked up. Dilute with the warm bouillon, little by little, until soaked up by the rice. Stir often. The risotto is ready after about 18 minutes.

Stir in cheese and truffle oil and flavor to taste with salt and pepper. Fry the diced pork, take up and set aside. Then fry the chantarelles in the pork fat. Serve with the risotto and decorate with thyme.

Enjoy!

Bella