Spanish Risotto with Paprika Pork
Image by Andrew K Brown
For some reason I don’t think I’ve ever made risotto before. I probably thought it was more difficult than it is, although I’m not saying it wasn’t a bit involved – but what recipe isn’t when you have a go for the first time?
This is a bastardised version of one of those recipe cards that supermarkets give away (from a fair few years ago by the looks of it) that ended up in our recipe folder.
a finely chopped onion
a clove of garlic
225g risotto rice
150 ml of white wine
600 ml of chicken stock
a large pinch of saffron
a large pork loin steak
1 tsp sweet paprika
10 olives halved
40g Stilton, cubed
Put a dish – it’s going to have to be big enough for all the ingredients to cook in – into a preheated oven at 150C.
Heat a couple of tablespoons of oil in a saucepan and fry the onion and garlic over a gentle heat for about 5 minutes. Add the rice and stir in.
Almost immediately add the chicken stock, wine and saffron and bring to the boil.
Put everything into the heated dish, stir and return it to the oven for 20 minutes.
Cut the pork loin into small bite size pieces and fry over a medium heat with the paprika until browned, about 10 minutes should do.
Take the risotto out of the oven again and this time stir in the remaining ingredients – pork, olives and cheese – before returning to the oven for one final time. After about 10 minutes the rice should be cooked if it’s still too wet leave it for another couple of minutes, if it’s too dry add some more stock and leave it in the oven for a couple more minutes.