Risotto with Pork
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 cups white rice
2 cups cooked pork, in julienne strips
3 cloves garlic, minced
2 tablespoons oil
3 cups beef bouillonnnnnnnnnnn
1 cup dry white wine
3/4 cup thinly sliced scallions
Saute the rice and garlic in oil until rice is slightly browned. Add the bouillon, pork, wine, and scallions. Cover and simmer for 30 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1-1/2 cups white rice
2 cups cooked pork, in julienne strips
3 cloves garlic, minced
2 tablespoons oil
3 cups beef bouillonnnnnnnnnnn
1 cup dry white wine
3/4 cup thinly sliced scallions
Saute the rice and garlic in oil until rice is slightly browned. Add the bouillon, pork, wine, and scallions. Cover and simmer for 30 minutes.
Serves 6.
