Monday, August 13, 2012

Risotto with Pork, Fennel, and Peaches

This came together as a way to use up a couple of leftover Fennel-Garlic Pork Chops, and it was a raging success.  I think you could use other types of leftover pork as well (roast, loin, etc) as long as the seasonings are compatible.

Olive oil
6-8 cloves garlic, minced
1 large fennel bulb, chopped (about 2-3 cups)
2-3 cups diced peaches (peeled if desired; not necessary)
2-3 cups diced or thinly sliced cooked pork chops or similar
1-2 tsp red wine vinegar
splash of water
Salt and pepper to taste

Olive oil
1 small shallot, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

You can prepare the pork and the risotto simultaneously if you like.  Otherwise, make the risotto first.

To prepare the pork mixture: heat a little olive oil in a wide bottomed pan such as a braising pan or Dutch oven.  Add the garlic and fennel and saute over medium to medium-high heat for several minutes, until the fennel is somewhat soft.  Add the peaches and cooked sliced pork along with the red wine vinegar and a small splash of water.  Stir to combine, then reduce heat and let the liquid turn into a bit of sauce.

To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the pork mixture over mounds of risotto.

Serves 4-6.

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