Risotto con Arrosto di Maiale

(WTNH) - Chef Francesco d' Amuri from L'Orcio cooks Risotto with roasted Pork Shank.

L'Orcio will be open for extended hours during restaurant week:
Sunday 4-9
Monday, Tuesday, Wednesday, Thursday 5-9:30
Friday lunch 11:30 -2 PM and Dinner 5-10:30.

Risotto con Arrosto di Maiale
Risotto with roasted Pork Shank

Ingredients for 4 people
1 ½ cups Imported Arborio Rice
1 quart homemade vegetable stock
1 cup mixed mushrooms (shitake and crimini) sautéed in extra virgin olive oil, garlic and white wine (3 cups of raw sliced mushrooms should yield about 1 cup cooked)
2 pieces of Pork shank that have been well seasoned with salt and pepper and oven roasted over chopped carrots, celery, rosemary, sage and 1 cup red or white wine at 250 degrees for 4 hours. Once cooled remove the meat in large chunks from the bone. Set aside meat and natural juices from oven roasting
4 Tablespoons extra virgin olive oil
1 shallot
1 Tablespoon of butter
White Wine
Sea Salt
Black Pepper
2 Tablespoons heavy cream
Parmigiano Reggiano

1. Heat your stock and keep it on a slow boil
2. Begin by heating a large sauté pan, something with a thick bottom
3. Add 4 Tablespoons of EVOO and let begin to heat in pan
4. Add 1 finely diced shallot and allow it to cook, you do not want it to brown so keep the temperature on lower side
5. Add Arborio Rice and stir frequently, the idea is to sear the rice so it won't get mushy but you do not want to see the rice browning
6. After searing rice add ¼ cup white wine and continue to stir until wine cooks off
7. At this point you are ready to begin adding the vegetable stock
8. Add the liquid 1 ladle at a time; each time stirring until the rice has absorbed the liquid and starts sticking to the bottom that is what will make the risotto creamy
9. ½ way through cooking the rice about (10 minutes in) add the sautéed mushrooms and incorporate them well into the mixture and then continue with the previous step
10. In a separate pan slowly heat the pulled meat in some of the roasting juices with the pieces of carrots and celery in it
11. When the Risotto is just cooked (18 minutes in) add 1 Tablespoon of butter, 3 tablespoons Parmigiano Reggiano, two tablespoons heavy cream and salt and pepper to taste and continue stirring until all ingredients are well mixed, it should have a creamy consistency
12. Take four dinner bowls and divide the risotto up equally leaving a small well in the middle of the risotto. Divide the meat into 4 equal parts and put in the center of the risotto and drizzle the meat with the re-heated roasting liquid

Buon Appetito!