Pork Risotto Recipes

Steps:

• Preheat oven to 350°F.
• Brown pork in a frying pan and set aside.
• Add onions to the pan and saute until golden,.
• Stir in tomatoes, celery, mushrooms, sugar, salt and pepper.
• Layer half of the meat mixture into a 3 quart casserole.
• Top with half the rice, then half the cheese.
• Repeat with the remaining ingredients.
• Bake covered for 1 1/2 to 2 hours until meat is tender and liquid is absorbed.

Steps:

• In a large saucepan, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
• Add the rice and stir to coat the grains.
• Add the stock and wine and bring to a boil.
• Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
• Add the peas and parmesan cheese.
• Scrape into a 13" x 9" baking dish.
• Meanwhile, cut the pork into 2" thick slices.
• With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
• In a skillet, heat the remaining oil over medium-high heat and brown the pork.
• Arrange on top of the risotto.
• To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
• Sprinkle over the pork.
• Cover with foil and bake in a 375 degree F oven for 20 minutes.
• Uncover and bake until the topping is golden, about 10 minutes.