Pork and seafood risotto with turmeric and long pepper
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pork loin cut into chunks
vegetable stock heated up
double cream heavy cream
garlic crushed and chopped finely
tubes large (cut into rings)
ginger freshly grated
long pepper powder
Hawaiian red salt or pink Himalayan
onions ( scallions )
almond flakes to sprinkle over optional
1. Place a skillet on medium fire, add the pork and slightly brown the meat turning it on both sides.
2. Add the onion and stir occasionally until this becomes soft. Add the garlic, the grated ginger, salt, pepper and the turmeric and cook for a further couple of minutes stirring occasionally. Drizzle in some stock if necessary if pork is sizzling away. We need it nice and brown but not too brown.
3. Add the wine and then rice and stir gently so that it costs uniformly. Start adding the hot stock gradually until it all gets absorbed and the rice it’s cooked to perfection which is aldente.
4. Add the double cream and half of the herbs, stir all in and cook for one more minute or two. and then shortly after the prawns and the squid cut into rings just 5-6 min before finishing with the cooking.* (See recipe notes for alternative way of adding the seafood).
5. Just 5-6 minutes before finishing add the prawns and the squid cut into rings.* (See recipe notes for alternative way of adding the seafood).
6. Add the fresh herbs chopped chili, spring onions and serve while still nice and hot.
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