Ingredients

The following ingredients have 6 Servings
  • 7 cups broth such as chicken broth (see notes)
  • 1 onion, chopped
  • 1 tbsp extra virgin olive oil
  • 6 ozs mushrooms, sliced
  • 2 cups arborio rice
  • 1 tsp dried thyme
  • 1/3 cup red wine
  • 1 1/2 cups pulled pork (previously cooked)
  • 1/3 cup Pecorino or Parmigiano cheese, plus more for serving

Instruction

  • Bring the broth to a simmer, and keep warm on low heat.
  • Heat the olive oil on medium low heat in a large nonstick pan. Stir in the onion, and sauté until it begins to soften, about 5 minutes.
  •  to the pan with the onions, and stir to combine. Add the thyme and salt. After the mushrooms begin to soften, after 3 to 4 minutes, stir in the arborio rice, followed by the cooking wine.
  • When cooking wine has been mostly absorbed, ladle about 1/2 cup of the broth into the rice. Stir the risotto mixture and cook until the broth is absorbed. Add another ladle of broth and repeat process. Stir frequently throughout the risotto cooking.
  • After adding about 2 cups of the broth, stir the pulled pork into the pan with the rice. Add another 1/2 cup of the broth, stir to combine everything, and continue gradually adding the broth to the risotto.
  • Once all or most of the liquid has been absorbed the rice is tender to the bite, the risotto is almost ready. It takes about 30 minutes of gradually ladling in the cooking liquid and stirring regularly.
  • Stir in the cheese, so that it melts and combines with the risotto. Add a few grinds of black pepper. Plate, and pass extra cheese at the table. Enjoy!