Pair With

Nº 78

Cabernet sauvignon

FLAVOR PROFILE

savory, earthy, pungent, buttery

TIME TO EXECUTE 

1 hour

INGREDIENTS

For the Pork Chop:

4 ea. 14 oz. pork chops

1 Tbsp. rosemary (chopped)

1 Tbsp. sage (chopped)

For the Risotto:

2 cup Aborio rice

1 medium onion (diced)

1 cup white wine

1 Qt. vegetable stock

8 oz. butter (unsalted)

3 Tbsp. olive oil

2 ea. red bell peppers (roasted, peeled, seeded, julienned)

2 ea. onions (julienned, caramelized)

1 pinch of saffron

½ cup parmasen

DIRECTIONS

For the Risotto: add saffron to wine & heat up to bloom saffron, meanwhile sauté diced onion with 1 tablespoon olive oil & half the butter until translucent. Add Aborio rice, and toast for about 1 minute. Deglaze pan with white wine, & cook until it is gone, slowly add vegetable stock a little at a time until it is absorbed. Add bell peppers, caramelized onion, parmesan & remaining butter. Continue to cook until risotto is cooked it should still have a bite to it.

For the Pork Chop: season pork chop with salt, pepper, rosemary, sage & a little olive oil. Grill pork chop to medium & let rest.

To plate: place risotto in middle of plate. Rest pork chop against the risotto and serve.