Pork Neck with Caramelized Pear and Mushroom Risotto
A dish by Bulgarian chef Shishkov.
⏱️ Prep: 60 min
Ingredients
| 600 г | boneless pork neck (Порция свежест) |
| 2 бр. | large pears |
| 3-4 с.л. | sugar |
| 40 мл | brandy (or other high-proof spirit) |
| 200 г | Camolino 10% Tiradell rice |
| 1 глава | onion |
| 200 г | button mushrooms |
| 1 л | vegetable broth |
| 100 мл | white wine |
| 100 г | Grana Padano cheese |
| 7-8 с.л. | Promienna olive oil |
| — | salt and black pepper |
Instructions
Preparation time: 60 min. For 4-5 servings.
- Season the pork neck with salt and black pepper and rub it with your fingers. Sear it in a pan for 5-6 min on each side in 2-3 tbsp of heated olive oil.
- Wash the pears and cut them into thin slices. Place the sugar in a dry pan and when it melts completely, add the pears so they are coated with the caramelized sugar. Add the brandy and flambé, or simply let the alcohol boil off for 1 min and remove from the heat.
- For the risotto, finely chop the onion and fry it in olive oil in a deep pan or pot. Add the half-moon-sliced mushrooms and once they have braised, add the rice. Fry until it becomes translucent, then pour in the white wine. Stir and start adding the warm broth 1 ladle at a time, stirring constantly. Add more broth only when the liquid in the pot has boiled away. Just before removing the risotto from the heat, add the grated cheese, keeping a little for sprinkling at serving.
- Serve the pork neck over the caramelized pears and garnish with the mushroom risotto.