Langoustine & Pork Risotto

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Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

4 C vegetable stock
1 T olive oil
1 small onion, diced
½ C white wine
6 dried shitake mushrooms, diced
Blk pepper
½ t basil
½ t oregano
¼ t sage
1T herbs de provence
1 C baby lima beans
1 C langoustine tails, precooked
2 T butter
2 T apple balsamic vinegar
1 boneless pork chop, butterflied
¼ cup asiago, grated
¼ c parmigiano reggiano cheese, grated
1 small granny smith apple, cored and diced
1 t truffle oil
Simmer vegetable stock in a small sauce pan.
Heat olive oil in a large sauce pot and sauté onion until translucent.
Add garlic and rice.
Stir to coat rice.
Add Blk pepper, basil, oregano, sage, herbs de provence
Add wine and mushrooms.
When almost dry add 1 cup of warm stock.
When liquid is absorbed, add 1 cup of warm stock.
While the second cup of stock is being absorbed, simmer lima beans in warm stock until cooked through (about 5 min)
Remove with a slotted spoon and set aside.
Refresh 1 C langoustine tails in simmering stock until warmed through.
Remove with a slotted spoon and combine with beans.
Dress the beans & langoustine with 1 T butter and
Heat 1 T butter over med-hi heat in a small frying pan.
Sear pork on both sides.
Cool a bit then dice.
When second cup of stock has been absorbed add the remaining stock to rice.
Once all of the liquid has been absorbed and rice is cooked through, add the cheeses and a few grates of nutmeg.
Add the apple and pork.
Remove from the heat and fold in beans and langoustine.
Dress with truffle oil and serve it forth.


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