Alive and Cooking

Sticky Pork and Mushroom Risotto

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10 pork belly slices

2 portobello mushrooms, roughly sliced

2 sticks celery

2 carrots

1 brown onion, roughly chopped

2 cloves garlic, crushed

4 shallots, finely sliced

4 anchovies

1/2 cup maple syrup

1/2 cup white wine

1 tsp smoked paprika

500 g aborio rice


Preheat oven to 180 degrees.

Into an oven-proof dish, add the celery, carrot and onion. Lay the pork on top and pour in enough water to almost cover. Cover with foil and cook for 2 hours.

Once cooked, pour the liquid from the dish into a bowl with 1 L water. Discard the veg. Pour the maple syrup over the pork and pop back in the oven for 10 mins at 220 degrees.

In a pan with a good splash of oil, add the anchovies, garlic, shallots, mushroom and cook until slightly soft. Add the rice, wine and a ladle of stock at a time until each ladle in absorbed.

Spoon the risotto into bowls and place the pork on top.

Serves 4 - 6

Sticky Pork and Mushroom Risotto