Ingredients with Measurements:
- 1 lb. pork tenderloin, cut into small cubes
- 2 tbsp. olive oil
- 1 large leek, thinly sliced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Ladle
- Grater
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the pork cubes and cook until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the sliced leek and cook until softened, about 5 minutes.
4. Add the Arborio rice to the skillet and stir to coat with the oil and leek mixture.
5. Pour in the white wine and stir until it has been absorbed by the rice.
6. Add the chicken broth, one ladleful at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
7. Continue to cook the risotto, stirring frequently, until the rice is tender and creamy, about 20-25 minutes.
8. Stir in the cooked pork cubes and grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 540
- Fat: 18g
- Carbohydrates: 57g
- Protein: 33g
Substitutions for ingredients:
- Instead of pork tenderloin, you can use chicken or beef.
- Instead of leek, you can use onion or shallots.
- Instead of Arborio rice, you can use other short-grain rice varieties like Carnaroli or Vialone Nano.
Variations:
- Add mushrooms or peas for extra flavor and texture.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of cream or butter at the end for a richer and creamier risotto.
Tips and tricks:
- Make sure to stir the risotto constantly to prevent it from sticking to the bottom of the skillet.
- Use a good quality Parmesan cheese for the best flavor.
- Let the risotto rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto in a skillet or microwave until heated through.
Presentation ideas:
- Serve the risotto in individual bowls or on a large platter.
- Garnish with fresh herbs like parsley or chives.
Garnishes:
- Fresh herbs like parsley or chives
- Shaved Parmesan cheese
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
Troubleshooting advice:
- If the risotto is too dry, add more broth or water.
- If the risotto is too wet, cook for a few more minutes until the liquid has been absorbed.
Food safety advice:
- Make sure to cook the pork thoroughly to an internal temperature of 145°F.
Food history:
- Risotto is a traditional Italian dish that originated in the northern region of Lombardy.
Flavor profiles:
- The pork and leek add savory and slightly sweet flavors to the creamy and cheesy risotto.
Serving suggestions:
- Serve with a glass of white wine or sparkling water.
Related Categories
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Region: Italian
Taste: Savory, Rich, Earthy, Umami, Comforting