RISOTTO WITH PORK OR VEAL

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Risotto can come in many forms. At it's simplest, it's a creamy rice dish made with a rice like Arborio and a delicious vegetable, meat, or poultry stock. Kick up your risotto by adding pork or veal to it and you're got a one dish meal.

RISOTTO WITH PORK OR VEAL

Courtesy of Chef Jackie Olden © 2012

Ingredients:

2 lbs. pork or veal, cut into cubes
2 carrots, chopped
2 medium onions, chopped
Few sprigs of parsley, chopped
1 stalk celery, chopped
1/2 green pepper, chopped
2 tomatoes, peeled and chopped
1 cup raw rice
5 tbsp. shortening
Salt and pepper to taste
2 cups beef bouillon
1 cup peas, fresh or frozen

Directions:

Slowly brown the onions in the shortening, then add the cubed meat and brown (about 15 minutes). Add chopped parsley, celery, green pepper, carrots and tomatoes. Simmer for 15 minutes.

Add rice and stir lightly. Add bouillon, salt and pepper, and simmer for 20 minutes or until rice is cooked. Don't stir the rice during this period. You may have to add a little more liquid.

Add the peas just before serving, and let them steam for just a few minutes. Risotto will taste best if it's cooked slowly.

Serves 6.