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Pork neck steaks served with mushroom risotto
Creamy risotto and succulent pan-seared pork neck

Pan-seared pork neck with creamy mushroom risotto

Author: Flavelo
Recipes Main Courses
Risotto is far more than just rice with meat. Its secret lies in the starch: continuous stirring rubs the starch off the grains, thickening the cooking liquid into a luxurious, creamy sauce. The rich marbling of the pork neck pairs perfectly with this indulgent side dish.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 820 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-based saucepan - For even heat distribution for the risotto.
  • Wooden spoon - For continuous stirring.
  • Frying pan - For frying the pork.

Allergen Information

⚠️ Milk
⚠️ Celery (in stock)

Instructions

1 ✓

Season the pork with salt and pepper, and let it rest at room temperature.

Tip: Cold meat will go into shock in a hot pan and may become tough. Room temperature aids even cooking.
2 ✓

Prepare the risotto: finely chop the onion and sauté it in half of the butter (25g) until translucent.

Tip: Do not brown the onion, just soften it to bring out its sweetness.
3 ✓

Add the sliced mushrooms, fry briefly, then add the rice. Toast the rice for 1-2 minutes until the edges of the grains become translucent.

Tip: Toasting the rice ('tostatura') prevents the grains from breaking down too quickly.
4 ✓

Add the HOT stock a ladleful at a time. Always wait until the rice absorbs the liquid before adding more, stirring constantly.

Tip: Cold stock would stop the cooking process. Stirring rubs the starch off the grains, creating creaminess.
5 ✓

In about 18-20 minutes, the rice will soften. Remove from the heat and stir in the remaining butter and the Parmesan. This is the 'mantecatura'.

Tip: The butter and cheese form an emulsion with the starchy liquid, creating the perfect creamy texture.
6 ✓

Meanwhile, fry the pork in a frying pan with the olive oil for 4-5 minutes on each side until golden brown. Serve with the risotto and parsley.

Tip: The fat in the pork neck needs to render out to become flavourful.

Recipe FAQ

Why has my risotto become sticky?
Risotto should be creamy, but the grains must remain 'al dente' (firm to the bite). If overcooked, it becomes mushy like rice pudding. Do not overcook!
Can I use regular long-grain rice?
No. Only high-starch, short-grain rice varieties (Arborio, Carnaroli) are suitable for risotto.

Ingredients

  • 500 g pork neck steaks
  • 200 g Arborio rice
  • 200 g chestnut or button mushrooms
  • 750 ml vegetable stock (hot)
  • 50 g butter
  • 50 g grated Parmesan
  • 1 head onion
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 bunch fresh parsley
  • 2 tsp salt
  • 1 tsp freshly ground black pepper