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pork belly and porcini mushroom risotto with broccoli

A hearty and savory quick risotto that combines rich, crispy pork belly with the earthy depth of porcini mushrooms and fresh broccoli. Cooked in a single pan, this dish balances creamy Arborio rice with distinct textures and robust flavors, perfect for a comforting dinner.

phil

recipe by

phil

mainItalian Fusion3 servingsgluten free
Pork Belly and Porcini Mushroom Risotto with Broccoli - Image 1
20
prep (min)
30
cook (min)
50
total (min)
  • •250 grams pork belly, cut into bite-sized cubes
  • •1.5 cups Arborio or Carnaroli rice
  • •20 grams dried porcini mushrooms (or 100g fresh)
  • •1 head small broccoli, cut into small florets
  • •1 small onion, finely diced
  • •2 cloves garlic, minced
  • •0.5 cup dry white wine
  • •4 cups chicken or vegetable stock, kept hot
  • •2 tbsp unsalted butter
  • •0.5 cup Parmesan cheese, grated
  • •1 tbsp olive oil
  • •1 pinch salt and black pepper to taste