We were all excited for Sunday Supper this week. Reis reminded me that it had been a while since we had Risotto, one of his favorites. The deal was, if Reis stirred, I’d make it! Our menu of simply marinated Pork Chops, Almond Risotto and sauted spinach came together without much effort but boy was it good!
Simply Marinated Pork Chops
6 Medium Cut Pork Chops
4 tablespoons extra virgin Olive Oil
3 tablespoons chopped Garlic
2 springs fresh Rosemary,chopped or 2 tablespoons dried
1/4 cup Worcestershire Sauce
Sea Salt to taste
Rub the above ingredients on the Pork and Marinade for approximate 1 hour in the fridge.
Grill or broil the pork chops for approximately 8 to 10 minutes on each side.
Crunchy Almond Risotto
2 tablespoons extra virgin Olive Oil
2 Green Onions chopped
3 ounces slivered Almonds
8 cups Beef Broth heated
2 cups Arborio Rice
2 cups Milk
2 tablespoons Butter
- Heat oil in large pan and add almonds
- When almonds turn slightly brown, add green onions
- Add the rice and stir thoroughly several times to coat the grains well with the contents of the pot
- Add a ladleful at a time of the warm broth until all the broth is absorbed. Stirring constantly. (this is why I needed Reis)
- Check the rice to see if done. If still too firm, add warm water.
- Add milk, cheese and butter at the very end, just before serving
- Must serve while still hot. You will love the combination of the creamy risotto with the crunch of the almonds
- Add oil and garlic to pan and saute for a minute
- Add spinach and saute until soft and wilted. It always amazes me how such a large bunch of spinach cooks down to such a small amount