Where we live, the length of our growing season isn’t guaranteed. Winter can be 4-6 months long depending on the mood of Mother Nature so second harvests of veg usually isn’t in the cards. But my husband decided to experiment a bit with the peas. The packet always says you can do two plantings but we’ve never had luck with that but he took peas from the pods that had gone past it a bit and planted those peas. Lo and behold, it worked! We did have to cover them a few times with the frosts we’ve had. Thank goodness as there seems to be a shortage of peas in the grocery shops and it’s a key veg in my Trappist Ale Risotto with Grilled Pork.
With this insane year it has been fascinating what becomes scarce in the shops. Now it’s peas but I’ve had trouble getting Coleman’s mustard, Old Bay seasoning and sour cream. Olives were scarce but that must be because of the spike in martini drinking. Like most people, a crystal ball would be handy so I can try to stay ahead of the curve!
I like mixing it up with risotto, it is such a versatile ingredient so it’s fun to think outside the box. I was in the mood for more German inspired flavours for this dish and I love trappist ale. It’s a great pairing with Jarlsberg cheese that is in this dish.
Technique for Trappist Ale Risotto with Grilled Pork
You couldn’t get an easier marinade if you tried. Beer, mustard, sea salt and pepper. That’s it.
Stir the ingredients and add the pork. Cover and chill for about an hour.
When it is time to cook the risotto, prep all the ingredients and get the grill heated. In a large skillet, heat up the garlic infused olive oil. Add the scallions and mushrooms.
Sauté for a few minutes, then add the risotto.
Cook for a minute. Add the mustard and stir well. Cook for another minute then add the beer.
As the liquid reduces, gradually add the veg bouillon to the dish while stirring frequently. When you start adding the bouillon, add the peas. At this point start grilling the pork. Cooking the risotto will take about 20-25 minutes. You don’t want it boiling but a decent simmer is good.
When you put in the last of the bouillon, add the cheese. There needs to be enough liquid for the cheese to melt into.
Once the pork is cooked, allow it to rest a few minutes before slicing it.
Top the risotto with the sliced pork and grate some Jarlsberg over the dish. Serve immediately.
It’s such a good feeling to be able to use and eat food that we grew ourselves, can’t get more local than that!
Trappist Ale Risotto with Grilled Pork
A fun twist on risotto with trappist ale and Jarlsberg cheese.
Ingredients
Grilled Pork
- 1 lb Pork Loin 453g
- 1 cup Trappist ale 8oz
- 2 tbsp stone ground mustard
- sea salt and freshly ground pepper
Trappist Ale Risotto
- 2 tbsp garlic infused olive oil
- 1/2 medium sized scallion/green onion chopped
- 3-5 shiitake mushrooms chopped
- 2 tbsp stone ground mustard
- 1 cup Trappist ale 8oz
- 1 1/2 cup risotto 290g
- 1 cup frozen peas 130g
- 5 cups veg bouillon, needs to be hot. 40oz
- 1 cup grated Jarlsberg cheese 85g
- sea salt and freshly ground pepper to taste
Instructions
Grilled Pork
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Mix the marinade ingredients together and add the pork loin. Cover and chill for at least an hour.
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Heat the grill to medium high. Cook the pork until very light pink in the centre. Once cooked, let it rest for several minutes before slicing.
Trappist Ale Risotto
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Heat the olive oil in a large skillet. Add the scallions/spring onions and mushrooms and sauté for a few minutes.
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Add the risotto and cook for a minute. Then add the mustard. Stir well and cook for another minute. Then add the Trappist Ale. Cook again for another minute.
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Begin adding the bouillon 1/2-1 cup at a time. Add the peas at this point as well. You don't want the risotto to be boiling but you want a good simmer going. As the liquid reduces, add more bouillon. Throughout this process stir frequently.
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When the last of the bouillon is being added, add the cheese. Stir well and season with sea salt and freshly ground pepper.
Putting it all together
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Slice the pork. Spoon the risotto onto a plate. Place the pork on top of the risotto and grate Jarlsberg over the top. Serve immediately.
