Pork and Mushroom Risotto with added Pork Broth
Using our collagen dense pork bone broth, you can add additional protein nutrition to this meal.
Porcine collagen (pork broth collagen) is rich in proline and glycine.
Proline is one of the most important building blocks of collagen, as the body uses it to manufacture collagen that can then be used to help maintain the skin structure and keep it looking smooth.
- 225 g Arborio rice
- 120 ml dry white wine
- 950 ml pork broth (British Broth Company Broth)
- 225 g cooked and diced pork (leftover roast pork or pork loin works well)
- 100 g mushrooms, sliced (such as cremini or shiitake)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 g dried thyme
- 5 g dried rosemary
- Salt and pepper to taste
- 60 g Parmesan cheese, grated
- 30 g butter
- 30 ml olive oil
- Prepare the Pork Broth: If you haven’t already, heat the pork broth in a separate pot. Follow the instructions for rehydration and keep it warm over low heat.
- Sauté Mushrooms and Aromatics: In a large pan, heat olive oil over medium heat. Add chopped onions and garlic, sauté until softened. Add sliced mushrooms and cook until they release their moisture and become golden brown.
- Toast the Rice: Add Arborio rice to the pan and stir to coat with the oil, toasting for about 1-2 minutes until the edges become translucent.
- Deglaze with Wine: Pour in the white wine and stir until it’s mostly absorbed by the rice.
- Cook the Risotto: Begin adding the warm pork broth one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente texture. This will take about 18-20 minutes.
- Add Pork and Finish: Stir in the diced cooked pork, butter, and Parmesan cheese into the risotto. Season with salt and black pepper to taste.
- Serve: Once the risotto is creamy and the rice is cooked to your liking, serve it hot.
Enjoy your delicious and creamy Pork and Mushroom Risotto made with a rich pork broth!