Pork Cutlet, Risotto & Squash: For risotto be sure to toast your risotto before adding chicken stock, Add chicken stock and cook till risotto has “slight bite,” finish with mascarpone cheese and salt. Slice squash, Sauté on med-high pan, Push squash to the side and begin sauté pork cutlets on both sides (one at a time), By this time squash should be nice an brown, Finish squash with a touch of soy sauce & Sriracha.
Be sure to toast your risotto before adding liquid.
Season your pork
Cook risotto in chicken stock.
Sauté squash
Push squash to the side & begin browning your pork
Finnish risotto with a large tablespoon of mascarpone
Flip the pork.
All done, enjoy!
No comments:
Post a Comment