By Nancy Caivano
1 lb pork cutlets or boneless pork chops, fat trimmed
5 tbsp olive oil, divided
All purpose flour
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
2 beefsteak or 4 plum tomatoes, chopped
1 cup dried tomatoes, reconstituted and julienne
(or you can use jar dried tomatoes, drained well)
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp capers, drained
3 tbsp butter
3/4 cup grated pecorino romano cheese (or parmesan)
2 tsp thyme, minced (or 1/2 tsp dry)
1 tbsp tarragon, minced (or 1/2 tsp dry)
1/4 cup parsley, chopped (or 2 tbsp dry)
Season pork on both sides with salt and pepper. Heat 3 tbsp olive oil in a large, nonstick skillet. Dredge pork in flour, shaking off excess. Sauté pork until well browned and cooked through. Drain on paper towels. When cool enough to handle, cut into strips and set aside.
In a large saucepan, heat 2 tbsp olive oil over medium-high heat. Add onion, garlic, and both fresh and dried tomatoes. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.
After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. Add pork and capers after fourth addition of rice is added. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock.
After last addition of stock is absorbed, remove from heat, and stir in butter, romano, thyme, tarragon and parsley. Season with salt and pepper. Serve immediately.
This page created October 1998
Copyright © 1994-2018,