Pork Risotto with Olives and Capers

Total time: 30 minutes
    This is made with the leftovers from the Braised Pork with Leek Sauce, with gives it the darker color.  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.

 Ingredients:

• 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
• 1/3 cup (3oz, 90ml) dry, white wine
• 2 cups (16oz, 480ml) chicken stock
• 1/2 onion
• 2 tsp butter
• 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
• Condimenti
• 1 - 2 cups left over pork roast, cut in bite-size pieces
• 1/4 - 1/2 cup Leek Sauce if you have more, decrease chicken stock accordingly
• 1 carrot
• 1/2 cup olives, green pimento stuffed or kalamata
• 2 tbs capers
• 2 tsp olive oil
• 3 tbs chicken stock

 Instructions:

• 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.
• 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 1/3 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 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
• Cut the pork.
• Peel the carrot and cut in half the long way.  Slice carrot thinly into half circles.
• Heat olive oil in nonstick skillet.  Add the pork and brown.
• Remove pork and add carrots. Sauté carrots until tender.
• Add stock, cover and simmer for 5 more minutes.
• Pit olives if necessary and cut into thirds.
• Return pork to skillet and add the rest of the ingredients, including the Leek Sauce.  Heat through.  Cover and keep warm until needed for risotto. 

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.