By Chef Linda @lindokhuleblessingsmnikhati
METHOD For the risotto For pork rashes
Ingredients
Instructions
For the roast potatoes:
1. Preheat the oven to 180°C.
2. Cut the potatoes in half, wash them thoroughly, and pat them dry with a clean kitchen towel. Transfer them to a baking tray.
3. Drizzle olive oil all over the potatoes and add vegetable seasoning. You can also add a teaspoon of crushed garlic and ginger (optional). Using your clean hands, rub the potatoes to apply all the ingredients evenly.
1. In a medium pot over medium-high heat, heat the broth until it’s steaming. Reduce the heat to low, cover, and keep it warm.
2. Meanwhile, in a large skillet over medium heat, melt 4 tablespoons of butter. Add the onion and ½ teaspoon of salt. Cook, stirring occasionally, until the onion is softened, translucent, and sweet to the taste, 8 to 10 minutes. Then, add the rice and cook, stirring occasionally, until it’s translucent around the edges, 1 to 2 minutes more.
3. Add the wine and cook, stirring, until the liquid is absorbed, 3 to 4 minutes. Then, add 3 cups of warm broth. Stir to incorporate, and bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the rice is just tender, 10 to 15 minutes.
4. Uncover and add ½ cup of warm broth. Return to a simmer over medium heat and continue to cook, stirring, until the broth is absorbed, 1 to 2 minutes more. Taste, and if the rice is still slightly al dente, add the remaining ½ cup of broth. Continue to simmer, stirring, until the broth is absorbed and the rice is tender.
5. Remove from heat. Stir in the parmesan, pepper, and remaining 1 tablespoon of butter until the cheese and butter are melted. Season with the remaining 2 teaspoons of salt, if needed. Serve immediately.
1. Drizzle olive oil into the saucepan over high heat and pan-fry the rashers until crispy and golden brown.
2. Remove the rashers from the pan. In the same pan, add the syrup and orange juice, and reduce until smooth.
3. Serve immediately with the risotto, baby potatoes, and maple syrup gravy. Garnish with parmesan cheese and fresh thyme.