Pork Risiotto

Name: Pork Risiotto
Yield: 12
Ingredients: 6 pork broth cubes dissolved in 3 liters of boiling water; 600g ground pork; 2 medium onions, chopped (200g); 1 teaspoon salt; a pinch of black pepper; 4 tablespoons olive oil; 1/2 cup butter (100g); 3 cups Arborio rice (600g); 1/2 teaspoon sweet basil seed; 4 tablespoons chopped fresh parsley; 1/3 cup grated Parmesan cheese (30g)

1
6 pork broth cubes dissolved in 3 liters of boiling water
2
600g ground pork
3
2 medium onions, chopped (200g)
4
1 teaspoon salt
5
a pinch of black pepper
6
4 tablespoons olive oil
7
1/2 cup butter (100g)
8
3 cups Arborio rice (600g)
9
1/2 teaspoon sweet basil seed
10
4 tablespoons chopped fresh parsley
11
1/3 cup grated Parmesan cheese (30g)

Ingredients

1
6 pork broth cubes dissolved in 3 liters of boiling water
2
600g ground pork
3
2 medium onions, chopped (200g)
4
1 teaspoon salt
5
a pinch of black pepper
6
4 tablespoons olive oil
7
1/2 cup butter (100g)
8
3 cups Arborio rice (600g)
9
1/2 teaspoon sweet basil seed
10
4 tablespoons chopped fresh parsley
11
1/3 cup grated Parmesan cheese (30g)

Directions

1
In a large pot, bring the pork broth to a boil
2
In a large bowl, season the ground pork with onion, salt, and black pepper. Reserve
3
In a large skillet, heat half of the butter over medium heat
4
Increase the heat, add the reserved meat and cook until browned
5
Add the rice and sweet basil seed and cook for 5 minutes
6
Add 1 cup of boiling pork broth, stirring constantly
7
Continue adding more broth, 1 cup at a time, as needed, to achieve al dente rice (approximately 25 minutes)
8
Stir in 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