Pork and Mushroom Risotto
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Risotto is an Italian rice dish cooked in a broth to create a creamy consistency. For this, you can use Dinorado, Jasmine, or Arborio rice.
- 100 g Monterey Pork Tenderloin, cut into strips
- 2 cups beef stock
- 2 tbsp shiitake mushroom, soaked in warm water
- 2 tbsp shallots, chopped
- 1 tsp garlic, chopped
- 1/4 cup Magnolia Gold Butter
- 200 g Dinorado rice
- 3 cups water
- 2 tbsp small carrot, diced
- 2 tbsp green peas
- 1/2 cup white wine
- salt and pepper (to taste)
In a saucepan, melt a large chunk of butter.
Mix the shallots, garlic, mushrooms, and meat pieces and sauté these together with the butter.
When the meat cuts are pale brown, mix the rice together with the other ingredients.
Mix everything well, then add a bowlful of wine.
Stir slowly and continuously while mixing more ingredients.
Pour 1/4 of the beef broth from the bowl. Do not pour everything.
Stir well till the dish is thick and mushy.
Add more beef broth. Again, do not pour everything.
When rice is already half cooked, throw green peas and sliced carrots into the pan.
Stir everything thoroughly.
Finish it off by pouring the remaining broth into the pan and sprinkling a bit of salt and pepper (optional).
- Serving good for four persons.
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