2 tbsp olive oil
2 shallots, finely chopped
1 clove garlic, crushed
150 g Arborio rice
2 tbsp tomato puree (paste)
200 ml red wine
4 cups (1 litre) 1 3/4 pint vegetable stock
salt and freshly ground black pepper
25 g parmesan cheese, finely grated
2 tbsp vegetable oil
4 pork leg steaks
2 tbsp basil oil
2 shallots, finely chopped
1 clove garlic, crushed
150 g Arborio rice
2 tbsp tomato puree (paste)
200 ml red wine
4 cups (1 litre) 1 3/4 pint vegetable stock
salt and freshly ground black pepper
25 g parmesan cheese, finely grated
2 tbsp vegetable oil
4 pork leg steaks
2 tbsp basil oil
method
1. Heat the olive oil in a medium saucepan and gently fry the shallots and garlic for 5 minutes.
2. Add the rice and cook gently for a further 5 minutes, stirring occasionally.
3. Add the tomato puree, the red wine and half the vegetable stock, bring to the boil then reduce the heat and simmer until all the liquid is absorbed.
4. Repeat this process with the remaining stock. this should take about 15 minutes.
5. Add seasoning to taste and stir in the parmesan cheese.
6. Heat the vegetable oil in a frying pan, season the pork steaks and fry for about 8 minutes on each side.
7. Serve with the risotto and drizzle with basil oil.
2. Add the rice and cook gently for a further 5 minutes, stirring occasionally.
3. Add the tomato puree, the red wine and half the vegetable stock, bring to the boil then reduce the heat and simmer until all the liquid is absorbed.
4. Repeat this process with the remaining stock. this should take about 15 minutes.
5. Add seasoning to taste and stir in the parmesan cheese.
6. Heat the vegetable oil in a frying pan, season the pork steaks and fry for about 8 minutes on each side.
7. Serve with the risotto and drizzle with basil oil.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
