Red Wine and Radicchio Risotto with Pork Crackling and French Steak Sauce by Manu

Serves 4 | Prep Time: 25mins | Cook Time: 40mins

INGREDIENTS

200g piece pork rind

2 tablespoons olive oil

500ml (2 cups) beef stock

100g butter, chopped

3 eschalots, thinly sliced

2 cloves garlic, thinly sliced  

400g (2 cups) caranoli rice

750ml (3 cups) red wine

1 cup thinly shredded radicchio

2 x 150g pouches French Steak Sauce by Manu

½ cup finely grated parmesan, plus extra to serve

Finely grated lemon rind, to serve

Chopped fresh chives, to garnish

METHOD

1. Place pork on a tray and refrigerate, uncovered, for two days (See Tip)

2. Preheat oven to 220C (fan-forced).

3. Place pork on a wire rack sitting over an oven tray. Drizzle with half the oil, then season with salt. Roast for about 20 to 25 minutes, until golden brown and crackled. Finely chop.  

4. Meanwhile, heat stock in a medium saucepan over a high heat until hot. Reduce to low to keep warm.

5. Heat remaining oil and half the butter in a large, deep frying pan over medium heat. Add eschalots and garlic. Cook, stirring occasionally, for about 3 to 4 minutes, until softened. Add rice and cook, stirring for a further 1 minute. Add wine and bring to boil.

6. Gradually add hot stock (about ½ cup at a time), stirring between each addition, until absorbed. Once all stock is absorbed, stir in French Steak Sauce by Manu and radicchio. Remove from the heat. Stir in parmesan and remaining butter. Season with salt and pepper.

7. Spoon risotto among plates. Scatter with pork and lemon rind. Garnish with chives. Serve with extra parmesan.

Manu’s Tip:

Refrigerating the pork, uncovered, for 2 days will help it to become very dry and become super crispy and crunchy when roasted. Don’t be tempted to open your oven whilst roasting the pork rind. Keep it closed to ensure perfectly crisp crackling. Risotto is best served immediately – if it sits too long, it will thicken. Add a little extra stock if needed.