Flavored Risotto Recipe (Risotto aromatizzato)

This Flavored Risotto Recipe is a culinary treasure from Italy, offering a symphony of aromas and tastes in every bite. Originating from the diverse regions of Italy, this risotto is a celebration of the country’s rich gastronomic heritage. Over the years, variations of this dish have emerged, each bringing its unique twist. Yet, the essence remains the same: a creamy rice dish infused with a medley of flavors. It’s a testament to Italy’s love for dishes that are simple yet profoundly flavorful, making it a favorite in both traditional trattorias and modern kitchens.

• Preparation Time: 20 minutes
• Cooking Time: 1 hour and 30 minutes
• Total Time: 1 hour and 50 minutes
• Servings: 4
• Calories: 643 per serving

Ingredients:

• 400 g of rice
• 100 g of minced pork (Can use minced chicken or turkey as a substitute)
• 1/2 dl of dry white wine (Can use chicken or vegetable broth as a substitute)
• 1 liter of vegetable broth
• 50 g of butter
• 30 g of a mix of Grana Padano and pecorino cheese, grated
• 1 shallot (Can use a small onion if shallots are unavailable)
• 1 onion
• 1 lemon
• Nutmeg
• Cinnamon
• Oil
• Salt
• Pepper

Preparation Instructions:

1. Prepare the Base: In a pot, heat three tablespoons of oil. Add finely sliced onion and sauté until translucent. Add the minced pork, mix, and after 2 minutes, add the wine and let it evaporate. Gradually add some vegetable broth, season with salt and pepper, and cook for about 1 hour. If needed, add more hot broth little by little.
2. Cook the Risotto: In a separate pot, melt 20 grams of butter and sauté the chopped shallot until lightly golden. Add the rice and stir well to flavor. Pour in a ladle of broth, stir for about 5 minutes, then add a pinch of cinnamon and nutmeg. Continue cooking for 15-18 minutes, adding hot broth as necessary.
3. Final Touches: Once the rice is cooked, add the pork mixture, grated lemon zest, and stir for 2 minutes. Remove from heat, mix in the remaining butter and grated cheeses. Let it rest for 5 minutes, then serve on a warm plate.