Braised Pork & Risotto Recipe

Season and brown

Pat pork pieces dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dredge each piece in 1 tablespoon flour, shaking off excess. Heat a large oven‑proof Dutch oven over medium‑high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When fat is shimmering, add pork in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until a deep golden crust forms. Transfer browned pork to a plate.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly.

Deglaze and combine

Pour in 3 tablespoons white wine to deglaze, scraping any brown bits from the bottom with a wooden spoon. Let the wine reduce by half, about 1–2 minutes. Return the browned pork pieces to the pot. Add 3 cups stock, 1/2 cup crushed tomatoes, 1 rosemary sprig, 2 thyme sprigs and 1 bay leaf. If you like heat, add 1/4 tsp red pepper flakes.

Braise

Bring liquid to a simmer, then cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until pork is very tender and pulls apart easily, 1.75–2.25 hours depending on piece size. Alternatively, keep gently simmering on the stovetop over low heat, covered, for the same time.

Rest and finish sauce

Carefully remove pot from oven. Transfer pork pieces to a cutting board and tent with foil to rest. Skim excess fat from the braising liquid. Remove and discard rosemary sprig, thyme stems and bay leaf. If you prefer a thicker sauce, simmer the braising liquid over medium heat for 8–12 minutes to reduce slightly; for a silkier sauce, whisk in 1 tablespoon cold butter off heat. Adjust seasoning with salt and pepper to taste. Shred or slice pork and return to sauce to keep warm while you make the risotto.

Prepare stock and aromatics

Warm 3 cups of chicken stock in a small saucepan and keep it at a bare simmer on low heat. In a separate wide sauté pan or heavy-bottomed saucepan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add the finely chopped shallot and cook until translucent, about 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds more.

Toast rice

Add 1 cup arborio rice to the shallot mixture and stir to coat with fat. Toast the rice, stirring constantly, for 1–2 minutes until edges of the grains are slightly translucent.

Deglaze and cook risotto

Pour in 1/4 cup dry white wine and stir until mostly evaporated. Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for about 18–20 minutes, until rice is tender with a slight al dente bite and the mixture is creamy. You may not need all the stock; stop when desired texture is reached.

Finish risotto

Remove risotto from heat and stir in remaining 1 tablespoon butter and 1/2 cup grated Parmesan until melted and glossy. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste. If the risotto seems too thick, stir in 1–2 tablespoons warm stock to loosen it to a creamy consistency.

Spoon a generous portion of risotto onto warmed plates. Top with braised pork (either whole pieces or shredded) and spoon some of the braising sauce over the meat and risotto. Sprinkle with 1 tablespoon chopped fresh parsley, extra 1/4 cup Parmesan and, if using, 1 teaspoon lemon zest for brightness. Serve immediately.