Pork with Red Risotto

[chief_cook2]

We are mostly familiar with risotto made with white wine; try this one for a change.

6 pork cutlets
3 cloves garlic, finely chopped
zest of 1 lemon
1-tablespoon lemon juice
2 tablespoons olive oil

Red wine risotto

750ml (about 3 cups) chicken stock
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 leeks, thinly sliced
1 bulb fennel, cored and thinly sliced
300g (about 10 ounces) Arborio rice
350ml (about 1-1/2 cups) red wine, such as cabernet
75g (5 tbsp.) grated parmesan
30g (2 tbsp.) unsalted butter
1 teaspoon grated lemon rind

Method:

Place pork cutlets in a glass or ceramic dish, combine remaining ingredients, pour over pork and turn to coat, then cover and refrigerate for up to 2 hours.

For red wine risotto, have stock simmering in a saucepan. Heat olive oil in a separate saucepan, add garlic and leek and stir over low heat for 10 minutes until leek is soft, then add fennel and cook for another 2-3 minutes.

Stir in rice and cook over medium heat for 2 minutes until lightly toasted. Add half the wine and stir constantly over medium heat until wine is absorbed, then add remaining wine and stir until wine is absorbed.

Stir in chicken stock, 1/2 cup at a time, stirring constantly, allowing each addition to be absorbed before adding more stock, or until rice is tender and liquid absorbed.

Stir in Parmesan, butter and lemon rind, season to taste and mix until well combined.

Pan-fry cutlets for 3-4 minutes each side until golden and tender. Serve red wine risotto with a cutlet to the side.