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Menu Plan for Winter I: Week 6, Sunday

Pork Risotto with Olives and Capers
Fresh Fruit

Cooking time:  30 minutes for menu      Cooking schedule: see below for instructions

      Risotto is my favorite way to use leftovers.  I used the rest of the Leek Sauce in this as well, so I only use half an onion with the rice.  The Leek Sauce made it a bit darker than normal risottos.... But delicious!

Pork Risotto with Olives and Capers

Total time: 30 minutes 
    Notes are given at the end for making it without the leftovers.  The carrots add color and crunch; the olives and capers add tartness and lighten the Leek Sauce.

Pork Risotto with Olives and Capers Ingredients:

 Instructions:

Note:  To make without leftovers use 6 - 8oz (200gr) pork or one chicken breast, cut into small pieces and sautéed in a bit of olive oil, add 1/2 onion, sautéed, and increase hot chicken stock by 1/4 cup.

Fresh Fruit

Something seasonal

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium skillet, 2 medium saucepans, ladle

Heat stock
Peel onion, chop half, wrap, refrigerate half
Sauté onion for rice
Peel, slice carrot
Add rice to onion, sauté
Add wine to rice, stir
Cut pork
Stir rice
Brown pork
Add stock to rice, stir

Remove pork, add carrot, sauté
Add stock to rice, stir
Stir rice again
Return pork to skillet
Add remaining ingredients for condimenti, heat
Add stock to rice, stir
Cover condimenti, turn heat off
Stir rice
Grate Parmesan
Add stock to rice stir
Repeat stirring and adding stock until rice is done
Add condimenti, Parmesan, stir
Spoon into serving dish
Serve - don't forget the fruit!