I dragged a pork loin out of the freezer this morning, as one does! No idea what I was going to do with it. My usual recipe for cream tarragon pork is a bit heavy for this weather so what to do?
As the Teen is in town, living very well thank you, it's just him and I, which means, I can get away with playing with her risotto. She hates me making anything other than a plain chicken risotto!
The pork is just well seasoned here with salt and pepper and a little coconut oil and butter. I brown the sides well then pop it in a tin foil packet and into the oven. I do like my pork pink but roasted this to ensure it gets a proper crunchy crust.
The summer risotto
You will need
90 mls of risotto rice
olive oil/coconut oil
a few sliced of bacon chopped fine
handful of frozen or fresh sweetcorn
dried mushroom (soaked) sliced
a couple of cloves of garlic sliced fine
one large onion chopped fine
salt and pepper
knob of butter
a glass of white wine
400 mls of hot stock either chicken or veg
tiny handful of chopped chives or parsley
20 g Parmesan (optional)
How to make a risotto
Pop the garlic, butter, olive oil, bacon and onion in your deep bottomed frying pan.
Sauté for a few minutes until the onion is soft.
Now add the rice and swirl around to get the rice really coated.
Chuck in the glass of wine and stir.
Now everything else bar the herbs and add the hot stock.
No need to stir, just turn the heat down and let it soak up the stock.
I haven't add parmesan but you can if you like.
You can serve this slight wetter than normal or take it to sticky risotto consistency, it's up to you. I rather like a summer risotto a little soupy.
Serve with the pork sliced and fresh pan fried, buttered asparagus!