Spinach risotto with pork pancetta and chicken thighs with orange sauce
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Clean and remove the bone from the thighs.
Season with salt, paprika, curry, pepper.
Add the orange juice and let it marinate for 1 hour in the fridge.
Preheat the oven for 15 min.
Grease the tray with oil. Drain excess marinade and reserve liquid.
Arrange the thighs on the tray.
Bake for 35 minutes over high heat until the skin is crispy.
With a sieve, strain the orange marinade. In a deep frying pan with olive oil, place the strained liquid and, on low heat, let it thicken. It stays on the fire on average for 20 min.
Saute spinach in garlic for 10 minutes. Add 1 little water to prevent sticking.
Drain the remaining water and process the spinach until it becomes a thick paste. Reserve the water and processed spinach separately.
Cut the pancetta piece, separating the fat from the meat. Cut the meat into medium cubes and the fat into small cubes.
Fry the fat in the pan in which you will make the risotto.
Reserve the fried pacetta and discard some of the fat.
In the same pan, with the remaining fat, brown the cubes of pancetta meat. Then book.
In the same pan, add oil, if necessary, and brown the onion.
Add the rice and sauté.
Add the white wine, deglaze releasing all the ingredients from the bottom of the pan and let it evaporate.
Add part of the spinach and the pancetta meat.
Gradually add the hot chicken stock to the risotto. Change with spinach water. Stir gently without stopping.
After 10 minutes on the heat, add the rest of the processed spinach and continue to cook the risotto.
Risotto is usually ready in 18 minutes. Turn off the heat, grate the grana padano cheese on top, mix and cover the pan.
If you find that the risotto is not creamy, add 1 tablespoon of butter along with the cheese.
Then just serve.
Tip: Serve the pork crackling and the orange sauce separately at the table, so that each person puts the proportion they want on the plate.
Credits: Creation and execution: by husband Júlio Nascimento
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