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Menu Plan for Fall I: Week 13, Sunday

Pork and Fennel Risotto
Fresh Fruit

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

            Risotto is my favorite way to use leftovers. You could add any leftover leek sauce as well but reduce the chicken stock a bit if you do.   Pears are in season in most areas this time of year, a lovely finish.

Pork and Fennel Risotto

Total time: 30 minutes
     Cooked fennel has a mild flavor that works well in risottos.

Pork and Fennel Risotto Ingredients:

 Instructions:

Fresh Fruit

Your choice, 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
Sauté 1/2 onion for rice
Peel, slice carrot
Add rice to onion, sauté
Add wine to rice, stir
Trim, slice fennel
Cut pork
Stir rice
Brown the pork
Add stock to rice, stir

Remove pork
Add 1/2 onion, carrot, fennel, to skillet, sauté
Add stock to rice, stir
Stir rice again
Add stock to skillet, cover, simmer
Add stock to rice, stir
Return pork to skillet, heat through
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!