Shared recipe · Italian
Tomato risotto with pork cutlets and roasted greens
Serves 4 · 55 min cook
A tomato soffritto risotto finished with parmesan, topped with quickly seared pork cutlets and high-heat roasted sprouting broccoli and cabbage.
Ingredients
Starch
- 300 gArborio rice
Sauce
- 1 tspBlack pepper
- 2Chicken stock cubes
- 200 gChopped tomatoes
- 100 mlDry white wine
- 3 tbspOlive oil
- 2 tspSea salt
Veg
- 3Garlic
- 1Onion
Protein
- 550 gOutdoor bred British pork cutlets
Dairy
- 60 gParmesan
- 220 gPsb & cabbage with garlic butter
- 40 gUnsalted butter
Method
- 1Heat the oven to 220°C. Tip the psb & cabbage with garlic butter into the roasting tin in one layer, season with 1/2 tsp of the sea salt and 1/4 tsp of the black pepper, and roast for 12–14 minutes until the edges caramelise and the stalks are tender.
- 2Meanwhile, dissolve the chicken stock cubes in 900 ml hot water from the kettle and keep the stock at a bare simmer in a saucepan.
- 3Warm 2 tbsp of the olive oil in a heavy casserole over medium-low heat. Add the onion, finely chopped, with 1/2 tsp of the sea salt and cook for 6–8 minutes until soft and sweet, then stir in the garlic, finely chopped, for 1 minute.
- 4Add the chopped tomatoes and cook uncovered for 5 minutes, stirring now and then, until the sauce looks thick and jammy.
- 5Stir in the arborio rice for 1 minute until the grains look glossy, then pour in the dry white wine and let it bubble away.
- 6Add the hot stock a ladle at a time, stirring often and waiting until each ladle is absorbed, until the rice is creamy with a slight bite, about 16–18 minutes.
- 7While the rice cooks, pat the pork cutlets dry and season with the remaining 1 tsp sea salt and 1/2 tsp black pepper. Heat a cast-iron skillet over high heat with the remaining 1 tbsp olive oil. Sear the cutlets for 3–4 minutes each side until deep golden and the juices run clear, or 63°C in the thickest part. Rest for 5 minutes, then slice.
- 8Take the risotto off the heat and beat in the unsalted butter and the parmesan, finely grated. Taste and adjust with the remaining black pepper.
- 9Spoon the risotto into bowls, lay the sliced pork on top and add the roasted greens. Serve straight away.