Pork and Mushroom Risotto

Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-based, fish-based, or vegetable-based; many kinds include parmesan cheese, butter and onion. It is one of the most common ways of cooking rice in Italy.

Risotto is normally a primo (first course) served on its own before the main course, but risotto alla milanese is often served together with ossobuco alla milanese.

That is how Risotto defines itself. Now, I will share with you a simple recipe that I’m sure, you can make it without having a hard time.

Pork and Mushroom Risotto has rich, creamy mushroom risotto with pork, butter and mushrooms. It's easy enough to do, and you can prepare other things while keeping the corner of your eye on the risotto. The result is so worth the effort.


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Ingredients:

100g MONTEREY PORK TENDERLOIN, strips
2 cups Beef Stock
2Tbsp. Shitake mushroom, soaked in warm water
2Tbsp. Shallots, chopped
1t. garlic, chopped
1/4 cup MAGNOLIA GOLD BUTTER
200g Dinorado rice
3 cups water
2Tbsp. carrots, small dice
2Tbsp. green peas
1/2 cup white wine
Salt and pepper

Procedure:

In a saucepot, melt butter. Sauté shallots and garlic. Add mushrooms and pork. Cook and stir until pork changes color. Add rice and mix well. Slowly pour in the wine. Stir occasionally. When mixture begins to dry, add broth little by little while continuously stirring. Repeat procedure until rice is slightly puffed. Add carrots and peas. Cook until rice is al dente. Season with salt and pepper if desired.

Serves 4.