Risotto with Pork and Peppers Time: 30 minutes
1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
2 1/4 cups chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 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 its 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 - 2 cups 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 or add a bit
of ham or bacon, Sautéed.
1/2 onion
1 clove garlic
1/2 red or green pepper
8 - 10 olives, pitted or however many you have left - clean out the fridge time
1 can, 15 oz (450gr) whole tomatoes, drained
1 tbs olive oil
Cut the pork. Chop the onion and pepper. Mince the garlic. Pit olives and cut in half. Open and drain the tomatoes. Roughly chop tomatoes. Heat olive oil in nonstick skillet. Add pepper and onion and sauté 5 minutes. Add garlic and sauté 5 minutes longer. Add tomatoes, pork and olives and simmer for 10 minutes. Reduce heat to keep warm until needed for risotto.
Cooking for Two? Or more?
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