PORK AND MUSHROOM RISOTTO

Ingredients:

1	cup	dinorado rice
1/2	cup	PUREFOODS BACON CRUMBLE
1	pc (20 g)	shallot, chopped (1/4 cup)
1	clove	garlic, minced (1 tsp)
3	pc (21 g)	dried shiitake mushrooms, soaked then quartered
100	g	MONTEREY PORK TENDERLOIN, cut into cubes
1/2	cup	white wine
3	cups	beef broth*
1	pc (50 g)	carrot, diced (1/4 cup)
1/4	cup	frozen green peas
		iodized fine salt and pepper to taste

Procedure:

Wash and soak rice for 30 minutes. Drain and set aside.
In a saucepan, fry bacon toppings in its own fat until golden brown.
Add shallots, garlic, mushrooms and pork. Cook while stirring until pork changes color.
Add rice then slowly pour in wine and broth, stirring continuously.
Add carrot and peas. Bring to boil then simmer, stirring occasionally until rice is cooked. Season with salt and pepper.

Makes 2 servings.

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