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Saturday, May 8, 2010

Pea N'Pork Risotto

Our first visit of the season to the farmers market!  How wonderful it was to be back there. We stopped by the Hickory Works stand and replenished our supply of shagbark hickory syrup.  We'll go visit them someday and see how the stuff is made.  That ought to rival the tomato farm trip.  Then, we bought a couple of heirloom tomatoes, a bunch of herb plants and some perennials for the new bed in the front.  The big snag of the day was a bag of pea shoots.  I remembered cutting out a recipe for a three pea risotto.  Pea shoots, pea pods, peas and brie cheese.  I knew there was no way I'd find the recipe in the mountain of recipes residing next to my chair.  So, I bought the pea shoots and figured I'd come close enough.  While making the bacon, sausage and ham skewers for the MOPS party tomorrow, I realized I had some leftover bacon and pork sausage links.  Hmmm, pork and peas play well together. 

Pea and Pork Risotto

Olive oil
Onion, chopped
Arborio rice
white wine
chicken broth
brie cheese
bacon, cooked and crumbled
pork sausage links, cooked and diced
frozen petite peas
 pea shoots
white truffle oil
parmesan cheese, shredded

Risotto is one of those dishes that as long as you know the basics, you can make the recipe for as many servings as you like.  The basics are to saute the onion in a mix of olive oil and butter.  Pour in the rice and get it nice and brown.  Pour in the white wine and stir til it's absorbed.  Start adding the broth about 1/2 cup at a time and stir til it's absorbed.  Once the rice is nice and creamy (btw - all that stirring disturbs the rice and causes it to become creamy) add in the last ingredients and serve.  We gave this one a 5*.

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