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Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 4 |
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Mexico meets Italy in this creamy risotto. Start with a traditional Italian risotto then add savory seasoned pork tenderloin, fresh herbs and fresh mozzarella. The crowning touch is the diced, ripe Mexican avocado added at the very end. Ingredients:
12 ounces pork tenderloin |
2 tablespoons julienne cut sun-dried tomatoes packed in oil |
1/4 cup dry white wine |
2 garlic cloves, minced |
2 teaspoons worcestershire sauce |
1 teaspoon dried oregano |
1/2 teaspoon red pepper flakes |
6 cups chicken broth |
2 tablespoons extra virgin olive oil |
1 medium yellow onion, diced |
2 teaspoons shallots, finely chopped |
1 1/2 cups arborio rice |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup dry white wine |
2 tablespoons fresh marjoram, chopped |
2 tablespoons pecorino romano cheese, grated |
4 ounces fresh mozzarella cheese, cut into small dice |
2 mexican avocados |
fresh marjoram, sprigs |
Directions:
1. Cut the pork tenderloin into 1/2 inch cubes and place in a 1-quart zipper type plastic bag. Add to the bag the sun-dried tomatoes, white wine, minced garlic, worcestershire sauce, oregano and red pepper flakes. Close the bag and use your hands to squish all the ingredients around so that the pork is evenly coated in the marinade. Refrigerate for at least 2 hours before using. For the risotto, pour the chicken broth into a medium saucepan and bring to a low simmer. Heat the olive oil in a large pot or Dutch oven. Add the yellow onion and shallot and saute for 3 minutes. Add the arborio rice to the pot along with the oregano, salt and pepper and saute, stirring constantly for about 2 minutes, until all the rice is coated with oil and glistening. Pour in the white wine and cook, stirring constantly, until it is mostly absorbed. Begin adding the warm chicken broth to the rice, about 1/2 cup at a time. Add the broth, then cook over medium heat, stirring very frequently, until most of the broth is absorbed. Continue adding broth in this manner until all but about 1/2 cup of broth remains.
2. NOTE: This process should take anywhere from 20-30 minutes. Begin checking the rice after 20 minutes for doneness. The rice, when properly cooked should be creamy, but still slightly firm to the bite, or al dente.
3. While the risotto cooks, add the pork tenderloin cubes, sun-dried tomatoes and any remaining marinade to a medium saute pan and cook over medium heat until the pork is just cooked through. Add the cooked pork, tomatoes and any accumulated juices to the risotto and mix well.
4. Reduce the heat to low and add in the chopped fresh marjoram, pecorino romano and fresh mozzarella. Stir until the risotto is well blended and the mozzarella is melting. If at this point, the risotto seems too dry, stir in the remaining chicken broth. Remove the pits from the Mexican avocados and scoop the flesh from each avocado half onto a cutting board, keeping them in one piece. Cut each half into small dice (about 3/4 inch square). Gently fold half of the avocado cubes into the risotto. Do not over mix, you want the avocado to retain it's shape. Scoop the risotto into large, shallow bowls and garnish the tops with the remaining Mexican avocado cubes. If desired, fresh marjoram sprigs may be added as a garnish.
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