This is a really unexpected recipe I found in Rice and Risottos. If you ever get the chance — don’t hesitate to order it on Amazon as an add-on. It costs under €5 and has a huge variety of risotto ideas for every taste.
- 500 g pork fillet
- 1 tsp. teriyaki sauce (or a little soy if not)
- 1 tsp orange zest
- 1 red onion
- 400 g arborio rice
- 1 liter of chicken broth
- 150 ml dry white wine
- 2 tbsp cuantro (orange liqueur)
- 150 g spinach
- 2 tbsp pine nuts
- a pinch of thyme leaves (can be dried)
Cut the pork into small pieces and sauté in olive oil until golden. Set aside.
Start heating the stock especially important if it’s coming from the freezer.
Finely chop the red onion and cook it gently in olive oil until just turning golden. Add the rice, stir for about a minute until the grains start to turn translucent.
Pour in the white wine and stir continuously as it evaporates. Add salt and the teriyaki sauce. Then start adding the warm stock little by little stirring all the time and adding more as the liquid is absorbed.
Roughly chop the spinach.
When the rice is almost done but still slightly firm in the center, add the orange zest, spinach, thyme, and the cooked pork. Pour in the Cointreau. Stir everything together, turn off the heat, and cover. Let it rest for a few minutes.
The orange pairs beautifully with pork, cutting through the richness. This version of risotto is unexpected, fresh, and worth trying.
Cut the pork into small pieces and sauté in olive oil until golden. Set aside.
Start heating the stock especially important if it’s coming from the freezer.
Finely chop the red onion and cook it gently in olive oil until just turning golden. Add the rice, stir for about a minute until the grains start to turn translucent.
Pour in the white wine and stir continuously as it evaporates. Add salt and the teriyaki sauce. Then start adding the warm stock little by little stirring all the time and adding more as the liquid is absorbed.
Roughly chop the spinach.
When the rice is almost done but still slightly firm in the center, add the orange zest, spinach, thyme, and the cooked pork. Pour in the Cointreau. Stir everything together, turn off the heat, and cover. Let it rest for a few minutes.
The orange pairs beautifully with pork, cutting through the richness. This version of risotto is unexpected, fresh, and worth trying.
