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A recipe from Scott Want – Belgravia @ Union Bank

  • 600ml of chicken stock
  • 150ml white wine
  • 1 1/2 cup aborio rice
  • 2 tbs olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 8 shallots
  • mushroom ragout(recipe follows)
  • sticky pork belly (recipe follows)
  • reserved pork braising liquid
  • 600ml hot water 4 tbs butter
  • 1 tsp fresh thyme, chopped
  • 1 handful freshly grated parmesan
  • freshly ground black pepper & salt, to taste

Sauté onion in ½ the butter & ½ the olive oil til translucent. Add rice, garlic & sauté for two mins. Add wine & cook over moderate heat til it is absorbed. Start adding chicken/pork stock mix one ladle at a time making sure the stock is absorbed before adding the next ladleful. Continue until the rice is just firm in the middle (a little crunchy). Add mushroom ragout & diced pork belly & a little more stock so the mix is a bit sloppy. Add the rest of the butter & olive oil, fresh parmesan & shallots, season & let stand. Your rice should just struggle to hold its shape, if it is too thick and gluey add a little more stock. Serve risotto in a bowl with a little stock over the top.
Serves 6 (or 8 as an entrée)

Braised/sticky pork belly

  • 500g Trunkey creek pork belly
  • 1 onion sliced
  • 500ml chicken stock
  • A handful of fresh thyme
  • salt and pepper
  • 1Tbs butter

Season the pork belly(flesh side) with salt, pepper and thyme and leave to marinate, preferably overnight. Sauté onion in butter over a medium heat till translucent. Put the onions, stock and pork (skin side down) in an oven proof dish, and cover with foil and/or a tight fitting lid and bake in a 140-150 oven for 2-3 hours. Allow to cool and dice into 2cm cubes (hopefully the skin is soft and sticky at this point). Reserve cooking liquid for risotto.

Exotic mushroom ragout

  • 1 punnet shiitake mushrooms
  • 1 punnet oyster mushrooms
  • 1 packet enoki mushrooms
  • 2 cups small button mushrooms
  • 2 Tbs butter

Melt butter in pan over a low heat, add shiitakes and cook til soft. Add Shitakes & button mushrooms & cook till soft. Add Enokis and cook for a further 4-5 minutes. Season with salt and pepper.