2010 has been the year of pork in our household. Maybe it's because it's inexpensive, and is great for quick meals. Maybe it's because we can buy local pork any day of the week, only a few blocks from our home. Or maybe because it's just so delicious and adaptable.
Regardless of why we eat so much pork, our favourite accompaniment to a pork chop is risotto. So I guess 2010 has also been the year of risotto. Not a bad year, if you ask me.
1 cup arborio rice
2 1/2 cups stock
1/2 cup white wine or vermouth
4 tablespoons butter, divided
1/2 cup grated parmesan cheese
Melt two tablespoons of the butter in a deep saucepan over medium heat (sometimes I add finely chopped shallots at this point). Add rice and sautee until coated in butter. Add white wine and stir rice until wine is absorbed. Add no more than a 1/2 cup of stock at a time, waiting for it to be absorbed before adding more. Just as the last bit of stock is being absorbed remove from heat and add remaining 2 tablespoons butter and cheese. Stir until melted and combined. Serve immediately.