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Pork and Mushroom Risotto

Creamy with crispy bacon. Making this dish takes patience and care but it's so worth the effort.

  • Serves

    2 People

Ingredients

  • 1 cup
  • Uncooked dinorado rice
  • 1/2 cup
  • PUREFOODS CLASSIC HONEYCURED BACON
  • 1 tsp
  • Garlic, minced
  • 1/4 cup
  • Shallots, chopped
  • 3 pc
  • Dried shiitake mushrooms, soaked then quartered
  • 100 grams
  • MONTEREY PORK TENDERLOIN, cut into cubes
  • 3 cups
  • Beef broth*
  • 1/2 cup
  • White wine
  • 1/4 cup
  • Carrots, diced
  • 1/4 cup
  • Green peas
  • Iodized fine salt to taste
  • Pepper to taste

How to make it

Step 1

Wash and soak rice for 30 minutes. Drain and set aside.

Step 2

In a saucepan, fry bacon toppings in its own fat until golden brown.

Step 3

Add garlic, shallots, mushrooms and pork. Cook while stirring until pork changes color.

Step 4

Add rice then slowly pour in broth and wine, stirring constantly.

Step 5

Add carrots and peas. Bring to boil then simmer, stirring occasionally until rice is cooked. Season with salt and pepper.

Step 6

*To make beef broth, dissolve 2 pieces beef bouillon cubes in 3 cups water.

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