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Forest risotto with Zlatiborac dry pork neck

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1 portion:

  • 50 g of Zlatiborac dry pork neck
  • 50 g of porcini
  • 100 g of “arborio” rice
  • ½ of the onion
  • 1 clove of garlic
  • Salt and pepper, to taste
  • 3 dl of stock or water
  • Parmesan cheese flakes, to taste
  • Sprig of rosemary for decoration
  • Some olive oil

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Forest risotto with Zlatiborac dry pork neck

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Preparation: Using a small saucepan, fry finely chopped onion, garlic, mushrooms and Zlatiborac dry pork neck in olive oil over medium-high heat. Then add stock or water and season with salt and pepper. Afterwards add the rice. Cook the risotto until the excess liquid evaporates, making sure that the rice is cooked and that risotto remains creamy. Add some water if necessary. Serve the risotto and decorate it with parmesan flakes and rosemary twigs.

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