Pork and Red Pepper Risotto
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Cooking time: 30 minutes for menu |
Pork and Red Pepper Risotto Time: 30 minutes
3/4 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/2 cups chicken stock
1 onion
1 tbs butter
1/2 cup Parmesan cheese - freshly grated This is important! The stuff out of the can will not
do these wonderful risottos justice. You will be disappointed. Trust me on this.
Don't be tempted.....
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium saucepan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 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 1/4 cup 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 it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
1 cup left over pork roast, cut in bite-size pieces (if you don't have left over pork roast you can use
one chicken breast, cut into small pieces and sautéed in a bit of olive oil
1/3 cup left over Red Pepper Sauce - or whatever you have left
1/3 cup sliced green or kalamata olives whatever is in the fridge
Cut the pork. While risotto is cooking, put all of the ingredients in small saucepan and gently heat through, cover and keep warm until needed for risotto.
Garlic Scones Time: 25 minutes
1 1/8th cups flour (1/8 =2 tbs)
1 1/4 tsp baking powder
2 tbs butter
1/2 tsp garlic powder
1/3 cup milk
Mix all dry ingredients in medium bowl. Cut in butter with pastry cutter or fork until it looks like 'crumbs'. Add milk and stir until sort of combined. Dump the whole floury mess onto a non-stick baking sheet and pat it into a 3/4 inch round with your hands - but don't handle it a lot, just kind of push it into shape. It will be 5 - 6 inches in diameter. With a long knife carefully divide it into quarters, cutting about 1/2 way through. Bake at 450F (230C) for 12 - 14 minutes, until lightly browned. Remove and serve, warm with butter.
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Cooking Schedule: 30 minutes |
Add stock to risotto and stir |
Cooking for Two? Or more?
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