Ingredients with Measurements:
- 2 syltelabb (salt-cured pork knuckles)
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 1 onion, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Large skillet
- Wooden spoon
- Ladle
- Cheese grater
Step-by-step instructions:
1. Soak the syltelabb in cold water for at least 24 hours to remove excess salt. Change the water every 6-8 hours.
2. In a large pot, bring the chicken or vegetable broth to a simmer and keep it warm.
3. In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and garlic and sauté until translucent.
4. Add the sliced mushrooms and sauté until they release their liquid and become tender.
5. Add the Arborio rice and stir to coat with the oil and butter. Toast the rice for 1-2 minutes until it becomes slightly translucent.
6. Add the white wine and stir until it is absorbed by the rice.
7. Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next.
8. Continue adding broth and stirring until the rice is tender but still slightly firm to the bite, about 20-25 minutes.
9. While the risotto is cooking, prepare the syltelabb. Rinse the pork knuckles and place them in a large pot with enough water to cover them. Bring to a boil, then reduce the heat and simmer for 2-3 hours until the meat is tender and falls off the bone.
10. Remove the syltelabb from the pot and let it cool slightly. Remove the meat from the bones and shred it into small pieces.
11. When the risotto is done, stir in the shredded syltelabb, grated parmesan cheese, and chopped herbs. Season with salt and pepper to taste.
12. Serve the risotto hot, garnished with additional herbs and grated parmesan cheese.
- Time:
Preparation time: 24 hours (for soaking the syltelabb)
- Cooking time: 2-3 hours (for cooking the syltelabb), 25 minutes (for cooking the risotto)
Temperature:
- Broth should be kept warm on low heat
- Syltelabb should be simmered on low heat
- Risotto should be cooked on medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 28g
- Carbohydrates: 52g
- Protein: 24g
- Sodium: 1300mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water
- Arborio rice can be substituted with other short-grain rice varieties
- Syltelabb can be substituted with ham hocks or smoked pork shanks
- Parmesan cheese can be substituted with other hard cheeses like pecorino romano or asiago
Variations:
- Add other vegetables like peas, asparagus, or roasted red peppers to the risotto
- Use different herbs like rosemary, basil, or tarragon
- Add a splash of cream or mascarpone cheese to the risotto for a creamier texture
Tips and tricks:
- Keep the broth warm to prevent the risotto from cooling down when adding it to the rice
- Stir the risotto constantly to prevent it from sticking to the pan and to release the starch from the rice for a creamy texture
- Use a wooden spoon to stir the risotto to avoid breaking the rice grains
Storage instructions:
- Store leftover risotto in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the risotto in a saucepan over low heat, adding a splash of broth or water to loosen it up if necessary
Presentation ideas:
- Serve the risotto in individual bowls or on a large platter
- Garnish with additional herbs and grated parmesan cheese
Garnishes:
- Chopped fresh herbs
- Grated parmesan cheese
Pairings:
- Serve with a crisp green salad or roasted vegetables
Suggested side dishes:
- Crusty bread or garlic bread
- Grilled or roasted meats like chicken or pork
Troubleshooting advice:
- If the risotto is too dry, add more broth or water
- If the risotto is too soupy, cook it for a few more minutes until the liquid is absorbed
Food safety advice:
- Make sure the syltelabb is cooked to an internal temperature of 165°F to ensure it is safe to eat
Food history:
- Syltelabb is a traditional Norwegian dish made from salt-cured pork knuckles
- Risotto is a classic Italian dish made from Arborio rice
Flavor profiles:
- The syltelabb adds a salty and savory flavor to the risotto, while the mushrooms add an earthy and umami flavor
- The herbs add a fresh and aromatic flavor to the dish
Serving suggestions:
- Serve the risotto as a main course for a hearty and satisfying meal
- Serve as a side dish for a larger meal
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Region: Norwegian