Yield 2 servings

  • 4 ounces bacon, diced
  • 4 ounces spicy sausage
  • 4 ounces pork shoulder, diced
  • 1 onion, diced
  • 1 cup of red wine
  • 8 ounces crushed tomato
  • 3 cups risotto
  • 2 cloves garlic, crushed
  • 2 ounces butter
  • 3 ounces of grated Parmesan cheese

This risotto will make any pork lover very happy. Start by cooking the bacon, sausage, onion, pork shoulder, and garlic in a large pot. When the bacon has browned and the onion is soft, add the wine. When the alcohol has cooked off, add the crushed tomatoes. Cover with water and cook for 3 hours stirring occasionally. When the meat is cooked, add the rice. Stir the rice and cook the liquid out of the pot. This could be enough liquid to cook the rice but taste the rice to check and if it’s not add more water. When the liquid is almost gone, stir in the butter and cheese.

Serve with 2011 Januik Weinbau Vineyard Syrah

Recipe Courtesy of Winery Chef Josh Slaughter

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