PORK LOIN - Pork and Apple Risotto With Bacon, Sage, and Forest Mushrooms

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WSJ Duck and Apple Risotto With Bacon, Sage, and Forest Mushrooms Serves: 6-8
¼ pound	sliced bacon
	Salt
	freshly ground black pepper
2 large (1-pound)	duck breasts or pork loin chops
4 cups	fresh wild mushrooms
1 large	onion, diced
2 cups	arborio or carnaroli rice
1 cup	dry cider
6 cups	good chicken stock
2 large	apples, cored and diced
15	fresh sage leaves, minced, plus whole sprigs, for garnish

Cider syrup, for garnish (optional)

1. Preheat oven to 250 degrees. In a large skillet over medium heat, fry bacon until crisp, about 5 minutes. Set aside.

2. Liberally season duck breasts with salt and pepper, rubbing seasoning into the skin and flesh with your fingers. Add duck to skillet, skin-side down, and cook until skin is crisp, about 5 minutes. (The duck breasts should render all the fat you need to cook the rest of this recipe.) Flip duck breasts and cook 2 minutes more. Move duck to a baking sheet and keep warm in oven. Leave duck fat in skillet.

3. Add mushrooms and onions to skillet and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring, until rice is glossy, about 2 minutes. Add cider and cook, stirring, until most of liquid has evaporated, about 8 minutes. Pour ½ cup chicken stock into rice and cook, stirring, until liquid has almost entirely evaporated. Repeat with another ½ cup stock. Add apples and minced sage. Add another cup stock and cook, stirring, until liquid has almost evaporated. Repeat this step, stirring continuously, until rice is tender but not soft, about 30 minutes. Off heat, taste and adjust seasoning.

4. Remove duck from oven and cut breasts against the grain into ½-inch-thick slices. Serve risotto in a wide, shallow bowl with a fan of duck slices on the side and bacon crumbled over top. Garnish with a sage sprig and drizzle with cider syrup, if using.

Recipe uploaded with Shop'NCook for iPhone.

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