Iberian pork with rosemary salt with old sheep cheese risotto, morels and black weevil

Servings: 10 servings

Method:

For the Iberian pork with rosemary salt:

• Clean the dam and ration in a 200 g chunk.
• Mix the salts with the rosemary leaves.

For the creamy rice:

• Bring the broth to the boil with the cream.
• Chop the chives into fine chunk and sauté with the oil and butter.
• Add the rice and lightly risolar.
• Pour a little broth and without stopping stirring cook the rice until dry.
• Cover again with broth and continue stirring.
• Continue adding broth until you get a rice almost al dente.
• Pour into a frozen tray well stretched to plow the cooking and reserve in the cold.

For the stir-fry of morels:

• Clean the morels.
• Chop the chives into fine chunk.
• Sauté the chives in the oil.
• Once sautéed, add the mushrooms and sauté.
• We season.
• We cook slightly for a few minutes.
• Cool and reserve in the cold.

For the prieto picudo juice:

• Caramelize the sugar.
• Deglaze with the vinegar.
• Halve.
• Add the wine and reduce by half again.
• Pour all the broth and cook until obtaining a silky texture.

Packaging and service:

Author El Ermitaño Restaurant