For tonight's supper, Shannon prepared an orzo risotto from How to Cook Everything by Mark Bittman to accompany, from April 2010's Chatelaine: Pan-seared pork medallions on watercress. The risotto is one of her stand by recipes - quick, easy, and delicious - and will probably become one of ours, as Greg and Olivia love pasta! The pork medallions were a second try, and the recipe, while tasty, is not good enough to be a keeper in this household. As well, it was made with wilted spinach rather than watercress as the local Metro had a dearth of produce when Shannon went out gathering. The hunting had taken place previously and the pork came wrapped in plastic from the basement freezer.
The meal was lovingly prepared by our favourite houseguest, and she ensured it was on the table nice and early, around 8pm. We will be counting the days until she gets to come back, although the chances of coming back on the taxpayer's dime are slim to none.
Orzo Risotto:
2 tbsp butter
1 medium onion, diced
1-1/2 cups orzo
3 cups chicken stock (heated)
Pepper and salt to taste
1 cup grated Parmesan cheese
Melt butter in stock pot over medium-high heat. When foamy, add onions and cook until soft and translucent. Add orzo and salt and pepper to taste, and stir constantly for 30 seconds. Add heated chicken stock all at once. Cover and simmer over medium-low for 15-20 minutes until orzo is soft and stock has been absorbed. Add 1/2 cup of the grated Parmesan and stir to combine. Serve and top with remaining parmesan to taste.
Note from Kirsten: in case you didn't figure it out, this is a guest blog. I hope to be blogging soon, if my infant and leg will let me ... and if I can find a new recipe worth sharing!
