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Menu Plan for Spring II: Week 4, Sunday

Risotto with Pork and Avocado
Fresh Fruit

Cooking time:  25 minutes for menu       Cooking schedule: see below for instructions

          I may have mentioned that risotto is perfect for leftovers - in this case the leftovers from both of the starters: 1/2 avocado, 1/2 red pepper. They make this a light, colorful risotto. 

Risotto with Pork, Avocado and Red Pepper

Total time: 30 minutes
      Avocado is not a typical ingredient for risotto, or other hot dishes, but, added at the last minute, it stays intact and just starts to melt into the hot rice, adding a luscious creaminess.

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/2 cup (4oz, 120ml) dry, white wine
• 2 1/4 cups (18oz, 540ml) chicken stock
• 1/2 onion
• 1 tbs butter
• 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated 
• Condimenti:
• 6oz (180gr) pork
• 1/2 onion
• 1/2 red bell pepper
• 1/2 avocado
• 2 tsp olive oil

 Instructions:

• Heat chicken stock and keep hot over low heat. 
• Finely chop onion. 
• Start condimenti.
• In medium saucepan melt butter over medium-high heat. 
• Add onion and sauté until transparent
• Add rice and sauté stirring, for 2 - 3 minutes until rice has white center. 
• Add white wine and stir.  
• When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) 
• When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
• Before the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 2 tbs at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold its shape on a plate. 
• Add the Parmesan and the warm condimenti, stir well. 
• Add the avocado chunks and stir gently. 
• Spoon into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. 
• Condimenti:
• Cut the pork into bite-size pieces. 
• Chop the onion and pepper. 
• Heat olive oil in nonstick skillet. Add onion, red pepper and sauté 5 minutes.
• Add pork and sauté until done, 7 - 8 minutes.
• Reduce heat to keep warm until needed for risotto. 
• Cut the avocado into chunks when ready to use.

Fresh Fruit

any seasonal fruit

Cooking Schedule: 25 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium skillet, 2 medium saucepans, ladle Start to heat stock Peel onion, chop divide Sauté onion for rice Chop red pepper Add rice to onion, sauté Add wine to rice, stir Cut pork Stir rice Sauté onion, pepper for condimenti Add stock to rice, stir

Add pork to onion/pepper, sauté Add stock to rice, stir Stir rice again Add stock to rice, stir Cover condimenti, turn heat off Stir rice Grate Parmesan Add stock to rice stir Repeat stirring, adding stock until rice is done When rice is almost ready, cut avocado When ready, add condimenti, Parmesan, stir Gently stir in avocado Spoon into serving dish Serve - don't forget the fruit!

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By Katie Zeller

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