Oh, my! I cannot believe it’s November already, where did this year go? The weather is gray, grimm and wet so we need some colour and joyful dishes to lift up some moods and spirits over here. I am sure you do feel the same at that end too. This pork and seafood risotto dish does exactly that.
Happy 4th birthday Ramona’s Cuisine!!!
Ramona’s Cuisine was celebrated in the last few days, yayyy!!! It’s been 4 years and this is the 241th recipe!! I cannot believe it! Time definitely flies when you’re having fun.🙂
All the cooking that kept me super busy, my lovely family, projects, my daily work, the volunteering, it’s all been good, really good. Life it’s beautiful as I always say!
This should definitely be a cake post but instead, I thought of sharing with you this gorgeous and super vibrant, comforting pork and seafood risotto, full of flavour, colour and a truly delicious dish that I’ve made the other day. I do make it often and realised the recipe never went up after my little judges popped the question. When they heard it is not, they said I better put it up it is too yumm not to. So, as any good mother, I listened 🙂.
We enjoy this pork and seafood risotto every single time but this time it really was extra delicious. The risotto rice was a really nice organic one ( got it sent out to try) from Organico and I have to say it was one of the best risotto rice I have had in a while. Amazing!
They have sent me some products to try and I must admit I loved every single one. Fantastic taste of Italy, especially the chopped tomatoes which come from Toscana. What a flavour. Used those to make a super delicious chilli con carne the other day. Plain deliciousness 😋
How to cook the rice …. toast it or not?!
I know some toast the rice for risotto, I don’t! Not any more for quite some time now and the main reason for this is because all that creaminess produced by the starch gets spoiled.
Carnaroli rice as well as Arborio (the risotto rice variety) are high in amylopectin which is responsible for the starch released when cooking.
It is exactly the same for the Japanese rice.
Why turmeric and long pepper combination?
Well, I’ve only found this out recently. Research shows that the true benefits of turmeric can really be felt and multiplied when the two are paired. I found this fact quite interesting and since then I always make a pertinent effort to make sure extra pepper goes in.
It appears I was already doing this without even realising and one of the dishes that I’m thinking about it’s this delicious red split lentil curry I’m making, always add turmeric and plenty of freshly ground black pepper.
You don’t have long pepper….?
Nothing to worry, just use regular ground black pepper. The difference between long pepper and regular black pepper, I find, is in flavour and strength- black pepper being the stronger one. But this is my own finding and I might be wrong – my husband believes is the other way around 🙂.
Also, long pepper you can only buy in specific stores like Asian grocery store or, like I did, I buy mine in here.
Here’s an article on different types of pepper if you wish to read more on this. I love pepper and I quite like using all sort of different varieties. Here’s a little more on pepper varieties.
Let’s get cooking!!
Pork and seafood risotto with turmeric and long pepper
- wooden spoon
- chopping board
- 350 g risotto rice
- 400 g pork loin cut into chunks
- 200 g prawns shrimps
- 500 ml vegetable stock heated up
- 100 ml double cream heavy cream
- 200 ml white wine
- 2 medium onions
- 3-4 cloves garlic crushed and chopped finely
- 2 squid tubes large (cut into rings)
- 1 tsp turmeric powder
- 1 tbsp ginger freshly grated
- 1/4 tsp long pepper powder
- 1 Red chilli
- 1 tsp Hawaiian red salt or pink Himalayan
- 2 spring onions ( scallions )
- 1 handful parsley fresh
- 2 tbsp almond flakes to sprinkle over optional
- 2 tbsp oil optional
- Place a skillet on medium fire, add the pork and slightly brown the meat turning it on both sides.
- 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.
- 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.
- 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).
- 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).
- Add the fresh herbs chopped chilli, spring onions and serve while still nice and hot.