Did you ever imagine a creamy risotto with pieces of suckling pig?
Pumpkin is one of the autumn products par excellence, but we like it so much that we have adapted it for any season by creating a delicious recipe with suckling pig.
This time we are using it for a typically Italian dish, especially in the north of the country, risotto.
Famous for the creaminess of the rice and the many flavours that it can go with, we couldn’t resist cooking it and mixing the characteristic flavour of suckling pig with the mild sweetness of pumpkin.
A delight for the palate…
Don’t miss the chance to cook this dish at any time, but always using top quality raw materials.
To make suckling pig and pumpkin risotto you will need:
500 g of suckling pig tenderloin
500 g of arborio or carnaroli rice
1 onion
80 g of olive oil
80 g of butter
½ glass of white wine
500 g of pumpkin
Soy sauce
1 litre of meat stock (suckling pig)
Balsamic vinegar reduction.
Continue reading to find out how to make it…
You can find suckling pig tenderloin in our on-line store: http://www.tabladillo.es/producto/solomillo-de-lechon/
Peel the pumpkin and cut it into and marinate it in a little soy sauce and balsamic vinegar. Chop the onion into small cubes. Put the olive oil and butter in a saucepan. Add the onion and pumpkin and leave it to poach over medium heat until the onion turns golden but without burning. Add rice and cook till translucent... You will know it is ready when it changes colour and becomes slightly transparent. At this point add the half glass of white wine, wait until it evaporates and then add the stock, which must be hot. Add the stock in small amounts, stirring continuously so that the rice does not stick and the starch is released. This is the time when the rice will become creamy. Add the following ladle of stock when the first one has been absorbed. This process will take about 20 minutes. If you do not like your rice al dente, just add a little more stock and let it cook a little longer. While you are preparing the rice, brown the tenderloin with some garlic cloves over high heat so that it seals on the outside and remains juicy inside. Deglaze the juices in the frying pan with a little balsamic vinegar and add the suckling pig juices and a knob of very cold butter so that it thickens. Add a knob of butter and grated Parmesan cheese to the risotto and serve it with the pieces of tenderloin, pouring the juices over the top.Suckling Pig and Pumpkin Risotto
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If you want to cook suckling pig in other ways, just take a look at our recipes: cochifrito , suckling pig canelloni , cochinillo al horno y punto …