John Myers
Chop with Wild Garlic Risotto
The perfect chop with wild garlic risotto recipe with a picture and simple step-by-step instructions.
- 5 piece Pork chop
- 1 bunch Wild garlic fresh
- 500 g Risotto rice
- 1 packet Parmesan
- 20 g Butter
- 0,5 liter Vegetable broth
- Salt and pepper
- 50 g Herb butter
- Wash the chop, pat lightly and season.
Risotto
- For the risotto, set up a saucepan, add a little butter and let the risotto become a little translucent.
- Then gradually stir in, pour in the vegetable stock. Until it is really creamy, but still has a bit of bite.
- Many people rub off with white wine, this time I deliberately avoided it. But everyone can do that as they want.
- When the risotto is ready, put the chops in the hot pan and fry them well.
- Finish the risotto with Parmesan, depending on your taste, add the rest of the butter.
- Wash the wild garlic, pat dry and cut into small pieces. When the risootto is ready, mix in the wild garlic.
- There was also homemade baguett. See my baguett cookbook
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