Risotto Milanese

Creamy Arborio rice slowly stirred with beef bone marrow, white wine, and a generous pinch of saffron.

Ingredients

• 500g ground pork
• 300g arborio rice
• 2 tbsp sliced shallots
• 2 tsp cracked black pepper
• 2 tbsp extra-virgin olive oil
• a generous handful of eggplant
• a handful of fresh basil, chopped
• a generous spoonful of pine nuts

Instructions

1. 1

   Pat the ground pork dry, season generously with salt, pepper, and fennel seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat extra-virgin olive oil in a wide pan or heavy pot over medium-high heat and sear the ground pork until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced leeks over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the dried oregano and carrots, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the ground pork to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the ground pork is tender and cooked through, roughly 30 mins.

7. 7

   Stir in the mascarpone, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the basil and serve hot alongside arborio rice.

💡 Tips