Rocchina, Italy Recipe

Prepare stock and aromatics

Keep the chicken or vegetable stock warm in a saucepan over low heat. In a heavy-bottomed skillet or wide saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the finely diced onion and a pinch of salt and sweat until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast the rice

Add the Arborio rice and stir to coat the grains in the fat; toast for 1–2 minutes until edges become translucent but center is still opaque.

Deglaze with wine

Pour in 1 cup dry white wine and stir constantly until the wine is mostly absorbed.

Cook the risotto

Begin adding the warm stock, one ladle (about 120–150 ml) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for 18–20 minutes until rice is al dente and creamy. Adjust heat to maintain a gentle simmer; you may not use all the stock.

Finish risotto

When the rice is cooked to al dente and texture is creamy, remove from heat. Stir in 2 tablespoons butter, the grated Parmesan and Pecorino cheeses, fresh thyme leaves (if using), salt and pepper. Taste and adjust seasoning. Cover and rest for 1–2 minutes to allow the risotto to become extra creamy.

Prepare pork medallions

Pat the pork medallions dry with paper towels. Season both sides evenly with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.

Sear pork

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add pork medallions without overcrowding. Sear 2–3 minutes per side until a golden-brown crust forms. During the last minute of searing, add 1 tablespoon butter, the smashed garlic clove and rosemary sprig; spoon the melted butter over the medallions (basting) to finish. Internal temperature should reach 145°F (63°C). Remove pork to a plate and tent loosely with foil to rest for 5–7 minutes.

Cook mushrooms and shallot

Wipe or lightly rinse and slice mushrooms. In the same skillet used for searing pork (leave browned bits), reduce heat to medium and add 1 tablespoon butter. Add the chopped shallot and sauté 2–3 minutes until softened. Add mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 5–6 minutes.

Deglaze and reduce

Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits. Allow wine to reduce by half, about 2–3 minutes.

Finish sauce

Add 1/4 cup warm stock, 1/2 cup heavy cream, 1 tsp Dijon mustard and 1 tsp lemon juice. Stir and simmer gently for 2–3 minutes until slightly thickened. Whisk in 1 tablespoon butter for sheen. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste. If sauce is too thick, add a splash of stock. Return rested pork medallions to the pan for 30–60 seconds to warm and coat with sauce.

Spoon a generous portion of Risotto alla Rocchina (about 3/4 cup) onto each warmed plate. Place 3 seared pork medallions on top of or beside the risotto. Spoon the creamy mushroom Rocchina sauce over the medallions and around the risotto.

Finish each plate with a sprinkle of extra grated Parmesan, a few lemon zest shavings, and a scattering of microgreens or chopped parsley. Serve immediately so the risotto is creamy and pork is warm.