Pork and Garlic Risotto
6 thin pork escalopes
4 tbsp plain (all-purpose) flour
50g/2oz/4 tbsp unsalted butter
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
225g/8oz/1 cup Arborio rice
300ml/½ pint/1¼ cups white wine
600ml/1 pint/ ½ cups hot chicken or vegetable stock
3 tbsp pesto sauce
6 tbsp freshly grated Parmesan
4 tbsp chopped fresh parsley
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Season the pork escalopes with salt and pepper and dip in the flour.
3 Melt a little of the butter in a deep ovenproof pan. Fry the escalopes in batches for 2–3 minutes on each side until golden, adding more butter as needed. Remove the escalopes, cover and keep warm.
4 Heat the remaining butter and oil in the pan and fry the onion over a low heat for 10 minutes or until tender. Stir in the garlic and rice. Add the wine and hot stock. Bring to the boil, then cook in the oven, uncovered, for 20 minutes.
5 Stir in the pesto and Parmesan. If the rice has not absorbed all the liquid return to the oven for a few more minutes.
6 Serve the escalopes with the risotto, sprinkled with parsley.