Pork & Mushroom Risotto

Serves: 4 - 6

Cooking Time: 40 minutes


Quantity Ingredient
300 g Mt Mercer Pork Leg Strips, wide cut
2 tblsp Olive oil
2 cloves Garlic, finely chopped
3 cups Arborio rice
4 cups Hot chicken stock
½ cup White wine
1 tblsp Olive oil
200 g Swiss brown mushrooms, halved
½ cup Continental parsley, finely chopped
¼ cup Chives
¼ cup Parmesan cheese
  Black pepper to taste
  Parmesan cheese to garnish
  Parsley to garnish

Method: Stove Top

  1. Heat 1 tablespoon of oil in a large frying pan and brown pork strips in small batches. Remove and set aside.

  2. Heat remaining 1 tablespoon of oil and sauté the garlic and rice for 2 - 3 minutes.

  3. Gradually stir in the hot stock a little at a time until liquid is absorbed. Stir in white wine.

  4. Heat remaining oil and sauté mushrooms for 2 minutes, stir mushrooms into the rice along with the browned pork. Cook for a further 2 minutes.

  5. Stir in the parsley, chives and parmesan cheese. Season to taste with black pepper.

  6. Serve hot garnished with parmesan cheese and parsley sprigs.
Notes: cold risotto is delicious rolled into balls, crumbed and shallow fried until golden.