So far this week, we’ve played around with a nice new beer and milk based marinade for pork (and/or chicken), grilled those marinated pork chops and served ’em with a fine artichoke and cherry peppers topping, and then turned the leftovers into a tasty pork stock.
Today, we’re taking a couple of cups of that nicely flavored pork stock and adding it to some lightly browned arborio rice, onion, parsley, and garlic and making a main course risotto.
The cool thing is, I had my pressure cooker out to make the pork stock so, once I was done straining and skimming the fat, I got two uses with only one major clean up of the cooker – always a bonus in my book.
INGREDIENTS
•Leftover cooked pork, shredded or chopped
•2 tbsp butter
•2 cups diced sweet onion
•Minced fresh parsley
•2 tbsp Sherry Peppers Sauce
•Pork stock (to measure two cups)
•1 cup Arborio rice
•1/2 cup Riesling
•1/4 tsp black pepper
•1/4 tsp Seasoned Salt
•1/4 cup grated smoke Swiss cheese
No Sherry Peppers Sauce? No worries! Substitute a bit of good sherry and mebbe a dash of your fave hot sauce.
Set your pressure cooker to “Sauté” and melt the butter.
Add the onion and parsley and cook for about eight minutes, until the onion is tender.
Add the rice and cook for another minute or two, stirring to coat the rice with the butter and cooking liquid.
Place the Sherry Peppers Sauce in a measuring cup, then add pork stock to measure two cups.
Add this to the pot along with the Riesling, the pepper, and the seasoned salt.
Stir, then lock the lid into place and reset to pressure cooker to “risotto.”
Once the cycle has finished, release the pressure (be careful of the steam), then open the pot and stir in the cheese and pork.
Re-close the pot, leaving it set on warm, and let it rest for five or ten minutes, until the cheese is melted and the pork heated through.
Give it a taste and adjust the seasonings, if you think it needs it.
Mine was good to go without additional seasonings.
We totally enjoyed this with an asparagus, red onion, and feta salad.
Ermmm, those details to come…
For now, enjoy your risotto.