Picodon risotto with pork belly

Huile d'olive de Haute-Provence PDO
Intense flavour
Risotto picodon et poitrine de porc
A PDO
Preparation
20 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 300 g short-grain rice
  • 1 onion
  • 1 glass of white wine
  • 2.5 tbsp of Haute-Provence olive oil PDO
  • 1 Picodon
  • 1 slice of pork belly
  • One litre of vegetable stock
  • Parmigiano Reggiano PDO
  • Espelette chilli PDO
  • Salt, pepper

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover our other risotto recipes: Asparagus and chorizo risotto, Risotto with crunchy vegetables and olives

Instructions

  • Peel and finely chop the onion. Fry it in 1.5 tablespoons of Haute-Provence olive oil (PDO) in a large frying pan.
  • Add the rice and stir until it becomes translucent.
  • Meanwhile, prepare the stock (bring a litre of water to the boil, then add the stock cube).
  • Add the wine to the rice, then season with salt and pepper.
  • Once the wine has been absorbed, add 2 ladles of stock and the Espelette pepper. As soon as the stock has been absorbed, add more until the rice is cooked. It should be al dente.
  • Dice the pork belly and the Picodon. Fry the diced pork in a dry frying pan, then add the diced Picodon. Leave for 2 to 3 minutes until the Picodon begins to melt. Add a tablespoon of Haute-Provence olive oil PDO, then mix into the risotto. Serve immediately.

Tip

We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO), or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover our other risotto recipes: Asparagus and chorizo risotto, Risotto with crunchy vegetables and olives
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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