Milk-Spiced Risotto With Meat
by Editorial Staff
A simple and quick recipe for an exquisite risotto with pork and a spicy milk sauce infused with rosemary, cinnamon and cloves.
Cook: 50 mins
Serving: 3
Ingredients
- Rice (for risotto or parboiled) – 130 g
- Pork (or other meat) – about 170 g
- Broth (chicken, etc.) – 300 ml
- Milk – 150 ml
- Dry white wine (or apple juice) – 100 ml
- Parmesan (or other cheese) – 70 g
- Butter (optional) – 20 g
- Olive oil – for frying
- Fresh rosemary – 1 large sprig (or 3 small ones)
- Bay leaf – 2 pcs.
- Carnation – 4 buds
- Black peppercorns – 10 pcs.
- Cinnamon – 1 stick
- Black pepper – to taste
- Salt to taste
Directions
- We start by flavoring milk.
- Heat olive oil in a frying pan and put in it a large branch of rosemary or several small ones, 2 bay leaves, 4 cloves buds, 10 black peppercorns and a cinnamon stick. (If there is no fresh rosemary, use dried rosemary; instead of a cinnamon stick, you can add a little ground.) Fry for a few minutes. The cinnamon stick may crack.
- Add 150 ml of milk, mix.
- Adjust the heat to bring it to a slight boil. Cook for 10 minutes.
- For the meat part, I took pork – the purest medallion cut from a pork loin, weighing about 170 g. You can take other parts of pork or other meat in general.
- Cut the meat into small pieces, salt and pepper.
- Milk sauce is cooked in one pan. We take another frying pan and fry the pork in it in olive oil to the degree you like
- When the meat is fried, add 130 g of rice to it and mix well so that all the rice rolls in oil and fries a little.
- After that, add 100 ml of dry white wine or whatever you replace it with, such as apple juice, to the pant
- When the wine has partially evaporated, partially absorbed, we begin to add hot salted broth to the pan in portions.
- We are waiting for the portion of the broth to evaporate and be absorbed, add the next one. And so on until the rice is ready.
- While the rice is cooking, grate 70 grams of Parmesan or other cheese on a fine grater.
- Filter the finished milk sauce through a strainer.
- And add the milk sauce to the pan when the rice is done
- Then add grated Parmesan and a piece of butter to the risotto (optional).
- Mix – and the milky-spicy risotto with meat is ready!
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