Monday, June 15, 2015

Risotto with Pork Broth, Bacon, Mushrooms and Carrots

Image from Google
Do you like risotto? We like it, and I used to buy the pre-pack risottos from the supermarket. The ones where the rice is already parboiled, and all you add is just water, and stir it for about 15mins for the rice to fully cook. The brand Scotti is easily found in major supermarket chains, and I used to buy them whenever I felt like having risotto at home. One day I decided to make risotto from scratch, you know, experimenting in the kitchen. Since learning about making risotto from scratch, I have not bought a ready mix :P

Arborio rice is unlike your usual white jasmine rice. It is an Italian short grain rice, and you don't have to rinse it because you will wash of the starch, and you will want that starch when making risotto. Riso means rice in Italian. If you're not into starchy rice, you can substitute arborio rice with brown rice.

1 cup arboria rice (for two pax)
1 tbps butter
2-3 cloves garlic, minced.
1 medium size yellow onion, diced
1 small carrot, diced
2 slices of bacon, cut into smaller bits
4-5 shiitake mushrooms, diced (or use white/swiss brown mushrooms)
1 litre pork broth (I used Knorr pork cubes. You can use any kind of broth)

Pan fry the bacon, then set aside.
Heat up some butter and olive oil in a deep pan or glass pot. Add the garlic and onions and saute until fragrant. Then add the arborio rice, be sure to stir it to prevent the rice from sticking to the bottom. Add a cup of white wine here if you wish, but I didn't have any white wine when I was making this dish, so I skipped it. Keep stirring the rice to allow it to absorb all that butter olive oil garlic essence for a few minutes. Then, spoon a ladle of broth into the rice, and keep stirring it. When the rice is looking dry, add another ladle of broth. The rice will take 20-30 minutes cook, hence the occasional stirring. When the rice is near done, add the carrots and mushrooms, and a sprinkle of black pepper to taste. Dish and serve.