6 bouillon cubes dissolved in 3 liters of boiling water
600g ground pork
2 medium onions, chopped (200g)
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil
1/2 cup butter (100g)
3 cups Arborio rice (600g)
1/2 teaspoon sweet marjoram
4 tablespoons chopped fresh parsley
1/3 cup grated Parmesan cheese (30g)
6 bouillon cubes dissolved in 3 liters of boiling water
600g ground pork
2 medium onions, chopped (200g)
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil
1/2 cup butter (100g)
3 cups Arborio rice (600g)
1/2 teaspoon sweet marjoram
4 tablespoons chopped fresh parsley
1/3 cup grated Parmesan cheese (30g)
In a large pot, bring the broth to a boil
In a large bowl, season the ground pork with onion, salt, and black pepper. Reserve
In a large frying pan, heat half of the butter over medium heat
Add the reserved meat and cook until it loses its pink color
Add the rice and sweet marjoram and cook for 5 minutes
Add 1 cup of hot broth, stirring constantly
Continue adding more broth, 1/2 cup at a time, as needed, until the rice is cooked al dente (around 25 minutes)
Stir in the chopped parsley
Remove from heat, add the remaining butter and Parmesan cheese
Stir, then transfer to a serving dish and serve immediately
703 calories per serving
