2 liters of pork broth or chicken broth
400 g ground pork
2 medium onions, chopped (200 g)
1 tablespoon salt or to taste
1 teaspoon black pepper
4 tablespoons olive oil
1/2 cup butter (100 g)
2 cups Arborio rice (400 g)
1/2 tablespoon sweet basil seeds
1/4 cup chopped parsley
1/3 cup grated Parmesan cheese (36 g)
2 liters of pork broth or chicken broth
400 g ground pork
2 medium onions, chopped (200 g)
1 tablespoon salt or to taste
1 teaspoon black pepper
4 tablespoons olive oil
1/2 cup butter (100 g)
2 cups Arborio rice (400 g)
1/2 tablespoon sweet basil seeds
1/4 cup chopped parsley
1/3 cup grated Parmesan cheese (36 g)
In a large pot, bring the broth to a boil
In a large bowl, season the pork with onions, salt, and pepper. Reserve
Set aside
In a large skillet, heat the olive oil and half of the butter over medium heat
Increase the heat, add the reserved pork, and cook until it loses its pink color
Add the rice and sweet basil seeds, cooking for 5 minutes
Add 1 cup of boiling broth, stirring constantly
Continue adding broth, 1 cup at a time, as needed, until the rice is tender (around 25 minutes)
Add the chopped parsley, stir, and remove from heat
Transfer to a serving dish, add the remaining butter and Parmesan cheese, and serve immediately
703 calories per serving
