After a stressful weekend, the return of the work week necessitated some simple, comforting food for lunch. Today’s choice was my favorite option for fulfilling the mood to cook without being complex: a light risotto and lemon seasoned pork chops.
I set up my risotto in my favorite 2 quart enameled cast iron French Oven:
I like to mise en place so all my ingredients are ready, but for risotto I have to secure the parmesan in a closed container:
Otherwise my kitchen helper will hop up and help herself to a bite!
While the risotto is simmering, I prepped the pork chops with a dry brine and let them rest:
When the rice is done and the liquid absorbed, it’s time to add the lemon, butter, parmesan, and basil to the risotto:
Then let the risotto sit, covered, and pop the pork chops under the broiler for a few minutes after seasoning with lemon juice and seasoning salt:
And after a few more minutes rest, the pork chops are ready, time to dish up and enjoy lunch and a nice garden view:
Risotto recipe:
Ingredients:
1 Tbsp. olive oil or so, enough to thinly coat the bottom of the pan
1/2 cup Italian Arborio rice
16 oz chicken stock
1/4 cup (heaping) grated Parmesan cheese
1/2 Tbsp. butter
1/2 tsp basil
1 tsp lemon juice or about 1/2 lemon
a sprinkling of salt
Directions:
In heavy saucepan, heat olive oil over medium heat.
Add the rice and stir to coat in oil. Allow to toast for about a minute, until the center of the grains turn clear
Add about 1/4 of the chicken broth and a sprinkle of sal, and cook until liquid is reduced, stirring frequently.
Continue to add chicken broth to keep rice covered, stirring frequently.
Add remaining broth, stir, and cook until rice is tender.
Remove from heat
Add basil, cheese, lemon, and butter and stir to melt.
Cover pot and let stand 5 minutes off the heat.