A ready-in-four-steps divine dinner awaits! Classic risotto with garlic, thyme, and grated hard cheese, jazzed up with some crispy pork mince and finished off with sprinklings of fresh parsley.
Crispy Pork Mince Risotto
Crispy Pork Mince Risotto
with Italian-style cheese, lemon & parsley
Hands on Time: 15 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Arborio Rice
- Chicken
- Chicken Stock
- Fresh Parsley
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon
- Onion
- Onions
- Pork Mince
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
GET THE RISOTTO GOING...
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 3-4 minutes until soft and translucent. Add the grated garlic and ½ the chopped thyme and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about 30 seconds. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 20-25 minutes until the rice is cooked al dente. Season to taste.
CARAMELISED PORK
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the remaining thyme and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Season to taste.
FINISHING TOUCHES
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season to taste.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining crispy pork mince and the grated hard cheese. Garnish with the fresh parsley and finish with a squeeze of lemon juice. Buon appetito, Chef!
Chicken Stock - 5ml
Onion - 1
Garlic Clove - 1
Arborio Rice - 100ml
Fresh Thyme - 3g
White Wine - 50ml
Pork Mince - 150g
Grated Italian-style Hard Cheese - 40ml
Fresh Parsley - 4g
Lemon - 1
GET THE RISOTTO GOING...
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 5-6 minutes until soft and translucent. Add the grated garlic and ½ the chopped thyme and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 25-30 minutes until the rice is cooked al dente. Season to taste.
CARAMELISED PORK
Place a nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the remaining thyme and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Season to taste.
FINISHING TOUCHES
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season to taste.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining crispy pork mince and the grated hard cheese. Garnish with the fresh parsley and finish with a squeeze of lemon juice. Buon appetito, Chef!
Chicken Stock - 10ml
Onion - 1
Garlic Cloves - 2
Arborio Rice - 200ml
Fresh Thyme - 5g
White Wine - 100ml
Pork Mince - 300g
Grated Italian-style Hard Cheese - 60ml
Fresh Parsley - 8g
Lemon - 1
GET THE RISOTTO GOING...
Boil the kettle. Dilute the stock with 1,2L of boiling water. Place a large pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 6-8 minutes until soft and translucent. Add the grated garlic and ½ the chopped thyme and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 30-35 minutes until the rice is cooked al dente. Season to taste.
CARAMELISED PORK
Place a large nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the remaining thyme and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Season to taste.
FINISHING TOUCHES
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season to taste.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining crispy pork mince and the grated hard cheese. Garnish with the fresh parsley and finish with a squeeze of lemon juice. Buon appetito, Chef!
Chicken Stock - 15ml
Onions - 2
Garlic Cloves - 3
Arborio Rice - 300ml
Fresh Thyme - 8g
White Wine - 150ml
Pork Mince - 450g
Grated Italian-style Hard Cheese - 80ml
Fresh Parsley - 12g
Lemon - 1
GET THE RISOTTO GOING...
Boil the kettle. Dilute the stock with 1,5L of boiling water. Place a large pot for the risotto over a medium heat with a drizzle of oil. When hot, sweat the diced onion for 6-8 minutes until soft and translucent. Add the grated garlic and ½ the chopped thyme and cook for 1-2 minutes until fragrant, shifting constantly. Stir through the rice for about a minute. Pour in the wine and simmer until evaporated. Add a ladleful of stock and allow it to be absorbed by gently simmering, stirring regularly. Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process for 30-35 minutes until the rice is cooked al dente. Season to taste.
CARAMELISED PORK
Place a large nonstick pan over a high heat with a drizzle of oil. When hot, add the mince and the remaining thyme and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Season to taste.
FINISHING TOUCHES
When the risotto is cooked, stir through ½ the caramelised mince, ¾ of the grated hard cheese, and a generous knob of butter (optional). Season to taste.
AS SIMPLE AS THAT!
Dish up the creamy risotto and top with the remaining crispy pork mince and the grated hard cheese. Garnish with the fresh parsley and finish with a squeeze of lemon juice. Buon appetito, Chef!
Chicken Stock - 20ml
Onions - 2
Garlic Cloves - 4
Arborio Rice - 400ml
Fresh Thyme - 10g
White Wine - 200ml
Pork Mince - 600g
Grated Italian-style Hard Cheese - 100ml
Fresh Parsley - 15g
Lemon - 1
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