Porchetta Fredolonchini

Schwein -

Porchetta Fredolonchini

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
Risotto for 4 people, 1 porchetta makes about 12 thick slices

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, kitchen twine, pot


• 1 pork belly, approx. 2 kg
• 500 g mushrooms
• 1 medium onion
• 1 small bunch of parsley
• 5–7 tbsp medium-hot mustard
(Amount according to taste)
• 3 sprigs of thyme
• 2 cloves of garlic
• 1 tsp Pul Biber
• ½ tsp cumin
• Pepper
• Salt

Risotto ingredients :
• 300 g risotto rice
• 1 l chicken broth
• 250 ml white wine
• 1 medium shallot
• 75 g Parmesan or Grana Padano
• 30g butter
• ½ bell pepper
• 3 mushrooms
• Salt
• Pepper

Accessories are available in the FIRE&FOOD Shop!


 We start with the mis-en-place for the filling: cut the mushrooms into slices and the onions into brunoise (1-2 mm cubes), chop the parsley and garlic. Pluck and chop the thyme. Now fry the mushrooms until crispy, lower the temperature and add the onions. Finally, add the parsley. Set aside.

Butter the pork belly to get a particularly large piece. Sprinkle with the chopped garlic and thyme, season with a little salt, pepper, ground cumin and pul biber. Then spread the mustard on top and then distribute the mushroom mixture evenly over the meat. Now roll up this wonderful combination of ingredients that get along well and tie it with kitchen string.

Onto the grill. This has been set to 170 °C and the rolled roast should cook at this temperature until it reaches a core temperature of 77 °C. If you have a skewer, skewer the rolled roast and rotate it. If you don't have one, you can simply place the porchetta in the indirect zone of the grill and continue to roll it regularly. The rind should really crack. Then take it out and let it rest for a few minutes. Cut it open with a serrated knife.

Simply cook the risotto until it is wonderfully creamy. Do not wash the Arborio rice. We need the starch around the grains for the great creaminess. Cut the shallots, peppers and mushrooms into very small cubes. Keep the chicken stock warm.

Add a little oil to the pan and fry the rice gently - but without letting it take on any colour. Briefly sauté the shallot cubes. Just before the fire, add the peppers and mushrooms. Then deglaze with the white wine and cook until dry, so that the alcohol evaporates and the acid stays nice and in. Now add the hot(!) stock, ladle by ladle. Always add enough liquid so that the rice is well covered with liquid. Don't make the stock too strong, because the Parmesan will add saltiness.

Stir constantly and gently at a temperature below boiling point until the rice absorbs the liquid. If you want a little "mojo" in the risotto, keep stirring in the same direction. This takes about 30-35 minutes. If the rice is still too grainy, heat up the stock again or just continue with hot water if there is no stock left. At the end of the cooking time, add the grated Parmesan and finish with a little butter. Season to taste with salt and pepper.

Freddy's tip: The perfect cooking point for risotto is something you have to "feel" with your tongue and it's up to each individual. In recent years, everything has been cooked more and more "al dente", to the point where even undercooked rice with a noticeable hard core has been touted as the "ultimate experience". In my opinion, risotto has to "smack your lips". It shouldn't be overcooked, but still cooked through with a mouthfeel that allows you to still recognize the individual grains. Then the starch in the rice is fully utilized and gives the risotto its incredibly great consistency.

Recipe by Freddy Boetzelen

The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.

Recipe from FIRE&FOOD Magazine 02/2023

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