I can’t believe it’s November already — where did this year go? The weather has turned grey and damp, so I wanted to bring some colour and cheer to the table. This pork and seafood risotto does just that: vibrant, comforting and full of flavour.
Happy 4th Birthday, Ramona’s Cuisine! We recently celebrated four years of the blog — this is recipe number 241. Time really flies when you’re doing what you love.
Between family, work, volunteering and kitchen projects, life has been busy and wonderful. I’d planned a cake post for this milestone, but instead I’m sharing this gorgeous pork and seafood risotto. I make seafood risotto often and only realised the recipe wasn’t published when my little taste-testers reminded me. They insisted I post it because it’s too delicious to keep to myself — so here it is.
We always enjoy the combination of pork and seafood in this risotto. This batch was especially good thanks to a lovely organic risotto rice from Organico that I used — one of the best risotto rices I’ve had in a while. Organico kindly sent me a selection of products; I particularly enjoyed their Toscano chopped tomatoes, which I used in a separate chilli con carne. Their flavours are fantastic.
How to cook rice for seafood risotto — toast it or not?
Some cooks toast the rice before adding liquid, but I don’t — not anymore. Toasting can reduce the creaminess that comes from the rice starch. Carnaroli and Arborio rice are high in amylopectin, the starch that releases during cooking and creates the signature creamy texture. The same principle applies to Japanese rice.
Why pair turmeric and long pepper?
Recent research suggests turmeric’s benefits are enhanced when paired with pepper, which is why I always add extra pepper to dishes that include turmeric. I had been doing this instinctively for some time; one example is my red split lentil curry, where I always add turmeric and plenty of freshly ground black pepper.
If you don’t have long pepper, regular ground black pepper works fine. The flavour profile differs: long pepper has a distinct, slightly sweeter spiciness, while black pepper is sharper. Long pepper can be harder to find and is more readily available in specialty or Asian groceries.
Let’s get cooking!
Pork and seafood risotto with turmeric and long pepper
Equipment
- skillet
- wooden spoon
- stove
- chopping board
Ingredients
- 350 g risotto rice
- 400 g pork loin cut into chunks
- 200 g prawns shrimps
- 500 ml vegetable stock heated
- 100 ml double cream
- 200 ml white wine
- 2 medium onions
- 3-4 cloves garlic crushed and finely chopped
- 2 squid tubes large, cut into rings
- 1 tsp turmeric powder
- 1 tbsp ginger freshly grated
- ¼ 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, optional
- 2 tbsp oil optional
Instructions
- Place a skillet over medium heat, add the pork and brown the pieces on both sides.
- Add the onions and cook until soft, stirring occasionally. Add the garlic, grated ginger, salt, pepper and turmeric and cook for a couple more minutes. If the pork is sizzling too much, drizzle a little stock to keep things moist; you want the pork nicely browned but not burnt.
- Pour in the wine, then add the rice and stir gently to coat each grain. Gradually add the hot stock a ladle at a time, stirring and allowing the liquid to absorb, until the rice is cooked al dente.
- Stir in the double cream and half of the chopped herbs and cook for another minute or two.
- About 5–6 minutes before the risotto is ready, add the prawns and squid rings so they cook through without becoming rubbery. (See notes for an alternative method of cooking the seafood.)
- Fold in the remaining fresh herbs, chopped chilli and spring onions. Serve immediately while hot, and sprinkle almond flakes if using.
Notes
I sometimes cook the seafood first in a little butter with garlic and pepper, then remove it and set it aside to add back in at the end. After removing the seafood, continue cooking the pork and onions in the seafood juices for extra flavour.
Enjoy!
Please let me know how you liked it and whether you made any changes. I’d love to hear what you tried and how it turned out.
If you made the dish or were inspired by it, leave a comment or share a photo on Instagram with the hashtag #ramonascuisine — I’d love to see your creation!
Thank you for stopping by. I hope you’ll visit the blog again soon for more easy family recipes and cooking ideas. Have a wonderful day!
Nutrition
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Carbohydrates: 84g
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Protein: 50g
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Fat: 18g
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