I made this pulled pork and mushroom risotto with leftovers slow cooked pork. This was a great idea and a very tasty dish.
For four people. Preparation & cooking -30 – 45 min
Ingredients
- 1 cup of arborio rice
- 1 cup of dry white wine
- 1 pack of king brown mushroom sliced lengthwise (4 to 5 mushrooms). Other mushrooms may also work.
- leftover pork – keep the sauce, it will go into the stock
- 3 large cloves of garlic, pressed
- 1 medium size onion sliced thin
- 1/2 cup to 1 cup (depending on your taste) of grana panado
- 1 L of stock: if you have some cooking sauce left, use it and add water to make 1.5 L. If you none of the cooking juice or only a little, you would need to complete with bought stock.
- Fresh herbs to serve and shaved grana panado.
Method:
- Prepare the stock and bring it to simmering point in a saucepan, keep it warm.
- Shred or break apart the meat, set aside.
- Heat up 2 tablespoon of olive oil in a large deep frypan, add the onion and garlic and reduce the heat until the onion is melted (cooked but not burnt), b the heat up again. Add the rice. When the rice starts changing colour, poor in the white wine, one ladle of the stock and the meat. Add stock just to cover. Reduce to a small simmer and cover. Add more stock when the level goes down, one or two ladles at the time.
- In the meanwhile, melt 15 g of butter in a frypan, Once melted, add the mushroom and fry on both sides until cooked. Set aside.
- When the rice is cooked. Add the cheese, stir through. Place the mushroom on top and gently toss.
- To finish, add fresh herbs and shaved cheese to serve and serve immediately.
