Pork Risotto

Name: Pork Risotto
Yield: 8
Ingredients: 2 liters of beef or chicken broth; 400 g ground pork, finely chopped; 2 medium onions, finely chopped (200 g); 1 tablespoon salt or to taste; 1 pinch of black pepper; 4 tablespoons olive oil; 1/2 cup butter (100 g); 2 cups cooked rice, preferably Arborio type (400 g); 1/2 teaspoon sweet herb seed; 1/4 cup chopped fresh parsley; 1/3 cup grated Parmesan cheese (36 g)

1
2 liters of beef or chicken broth
2
400 g ground pork, finely chopped
3
2 medium onions, finely chopped (200 g)
4
1 tablespoon salt or to taste
5
1 pinch of black pepper
6
4 tablespoons olive oil
7
1/2 cup butter (100 g)
8
2 cups cooked rice, preferably Arborio type (400 g)
9
1/2 teaspoon sweet herb seed
10
1/4 cup chopped fresh parsley
11
1/3 cup grated Parmesan cheese (36 g)

Ingredients

1
2 liters of beef or chicken broth
2
400 g ground pork, finely chopped
3
2 medium onions, finely chopped (200 g)
4
1 tablespoon salt or to taste
5
1 pinch of black pepper
6
4 tablespoons olive oil
7
1/2 cup butter (100 g)
8
2 cups cooked rice, preferably Arborio type (400 g)
9
1/2 teaspoon sweet herb seed
10
1/4 cup chopped fresh parsley
11
1/3 cup grated Parmesan cheese (36 g)

Directions

1
In a large pot, bring the broth to a boil
2
A separate bowl, mix the pork with onions, salt, and black pepper. Reserve
3
In a large skillet, heat half of the butter over medium heat
4
Add the reserved meat mixture and fry until it loses its pink color
5
Add the rice and sweet herb seed and cook for 5 minutes
6
Add 1 cup of boiling broth, stirring constantly
7
Repeat this process several times, adding 1 cup of broth each time, until the rice is cooked but still slightly firm (about 25 minutes)
8
Stir in the chopped parsley
9
Remove from heat, add the remaining butter and Parmesan cheese
10
Mix well, transfer to a serving dish, and serve immediately
11
703 calories per serving