Smoked Pork Shoulder / Shrimp / Heirloom Cherry Tomato / Corn / Spinach Recipe
Risotto
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Pork Shoulder
Rub the pork shoulder with olive oil, salt, and black pepper. Smoke the pork shoulder at 225°F (107°C) for about 6-8 hours or until it reaches an internal temperature of 195°F (90°C). Let it rest before shredding.
- 2
Cook the Risotto
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes. Add the Arborio rice and stir for 1-2 minutes until the rice is lightly toasted.
- 3
Add Liquid Gradually
Begin adding the chicken stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes.
- 4
Incorporate Vegetables
Once the rice is al dente, stir in the fresh corn, heirloom cherry tomatoes, and chopped spinach. Cook for an additional 5 minutes until the vegetables are tender.
- 5
Finish the Risotto
Stir in the shredded smoked pork, Parmesan cheese, and fresh basil. Adjust seasoning with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes before serving.
