Pork With Basil And Pine Nut Risotto - cooking recipe

Ingredients

3 tbsp butter
2 tbsp olive oil
2 None onions, finely chopped
1 cup diced celery
2-3 cloves garlic, finely chopped
11 oz arborio rice
1 cup dry white wine
3 1/3 cups vegetable stock
1/3 cup pine nuts
4 None boneless pork chops (3-4 oz each)
6 stems basil, leaves removed and half thinly sliced
3/4 cup grated Parmesan cheese

Preparation

Heat half each of the butter and oil in a medium saucepan on medium heat. Add the onion, celery and garlic and saute until the onions are soft and translucent. Stir in the rice and cook until the rice is translucent. Add a pinch of pepper. Add the white wine and bring to a boil, stirring. Add 1/3 cup of the stock at a time, stirring until the rice has absorbed the liquid. It will take 30-40 mins to cook.
Meanwhile, toast the pine nuts in a large dry skillet. Remove from the skillet and set aside. Heat the remaining oil in the skillet on medium-high heat. Add the pork chops and for 2-3 mins on each side. It may be easier to do this in 2 batches. Season to taste.
Stir the remaining butter and about half of the cheese into the risotto. Stir in the sliced basil and the pine nuts. Season to taste. Serve the risotto topped with the pork chops. Garnish with the basil leaves.