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A recipe from Scott Want - Belgravia @ Union Bank
Sticky Pork & Mushroom Risotto
600ml of chicken stock
150ml white wine
1 1/2 cup aborio rice
2 tbs olive oil
1 onion, finely diced
2 cloves garlic, crushed
8 shallots
mushroom ragout(recipe follows)
sticky pork belly (recipe follows)
reserved pork braising liquid
600ml hot water
4 tbs butter
1 tsp fresh thyme, chopped
1 handful freshly grated parmesan
freshly ground black pepper & salt, to taste
Sauté onion in ½ the butter & ½ the olive oil til translucent. Add rice, garlic & sauté for two mins. Add wine & cook over moderate heat til it is absorbed. Start adding chicken/pork stock mix one ladle at a time making sure the stock is absorbed before adding the next ladleful. Continue until the rice is just firm in the middle (a little crunchy). Add mushroom ragout & diced pork belly & a little more stock so the mix is a bit sloppy. Add the rest of the butter & olive oil, fresh parmesan & shallots, season & let stand. Your rice should just struggle to hold its shape, if it is too thick and gluey add a little more stock. Serve risotto in a bowl with a little stock over the top.
Serves 6 (or 8 as an entrée)
Braised/sticky pork belly
500g Trunkey creek pork belly
1 onion sliced
500ml chicken stock
A handful of fresh thyme
salt and pepper
1Tbs butter
Season the pork belly(flesh side) with salt, pepper and thyme and leave to marinate, preferably overnight. Sauté onion in butter over a medium heat till translucent. Put the onions, stock and pork (skin side down) in an oven proof dish, and cover with foil and/or a tight fitting lid and bake in a 140-150 oven for 2-3 hours. Allow to cool and dice into 2cm cubes (hopefully the skin is soft and sticky at this point). Reserve cooking liquid for risotto.
Exotic mushroom ragout
1 punnet shiitake mushrooms
1 punnet oyster mushrooms
1 packet enoki mushrooms
2 cups small button mushrooms
2 Tbs butter
Melt butter in pan over a low heat, add shiitakes and cook til soft. Add Shitakes & button mushrooms & cook till soft. Add Enokis and cook for a further 4-5 minutes. Season with salt and pepper.
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