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Cooking Time

1 hour

Number of Guests





8 tazas de agua
1 taza de arroz arbóreo
1 cerveza artesanal estilo blonde
500 g panza de puerco
10 dátiles Medjool en rajas
2 shallotas
3 dientes de ajo
1/3 cucharada sal
2 hongos portobello medianos
5 taza cebollita de cambray
2 tallos de apio
1 cebolla amarilla
2 zanahorias
1 hoja de laurel

1. Bring 6 cups of water to a boil, chop the celery roughly as well as the garlic, carrots and onion and add the bay leaf. Boil for 30 minutes, strain and return to the pot at a medium to low heat. It’ll be used to make the risotto.

2. Cube the Pork belly and cook until it gets crunchy, be careful not to burn it. Strain and set on top paper of towels to remove excess grease. Reserve bacon grease on a jar for later use, it’s full of flavor.

3. Add 2 spoonfuls of bacon grease and begin sauteeing the shallots, garlic and portobello mushrooms. Add the cooked bacon and set aside on a plate.

4. Add 2 more spoonfuls of bacon grease to the pot, fry the rice slightly .

5. Add a ladlefull of mirepoix to the rice, stirring nonstop so the rice liquid evaporates and the rice absorbs it. Once the liquid is gone, repeat this step.

6. Once the rice starts getting creamy, stir-in the pre-cooked mixture of shallots, Portobello garlic and bacon.

7. Repeat step 5 and little by little start adding the sliced medjool dates.

8. The Risotto will be ready when you bite into a rice grain and the center is fully cooked and very creamy.

9. Serve in a large bowl and garnish with a few more slices of Medjool Dates and finely chopped scallions or parsley.

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