Mushroom Risotto and Pork Loin Chop with Mozzarella and Roasted Pepper

Preheat the oven to 450°F.

Lightly brush the top of the stuffed pork loin chops with a little olive oil and roast in the oven on a foil-lined baking sheet for 25 to 30 minutes to an internal temperature of 160°F.

Meanwhile, discard the stems from the shiitake mushrooms and slice all the mushrooms into bite sized pieces. Heat 1 Tbsp. of the olive oil and 1 Tbsp. of the butter in a large skillet over medium-high heat. Add mushrooms and sauté until softened, about 3 to 4 minutes. Season lightly with salt and pepper to taste, remove from the heat and reserve.

Bring the broth and dried porcini mushrooms to a boil in a saucepan. Reduce the heat to low and keep warm over gentle heat.

Heat the remaining 1 Tbsp. olive oil in a heavy bottomed saucepan over medium heat. Add the minced garlic and shallot and cook for 2 to 3 minutes until soft and just beginning to colour. Add rice and stir until it is well coated with oil.

Deglaze the pan with white wine, stirring with a wooden spoon until it is mostly absorbed. Add the broth ½ cup at a time, stirring until absorbed. Continue adding broth, ½ cup at a time until rice is tender but al dente with the grains maintaining a distinct bite. Depending on your rice this could take anywhere from about 20 minutes for Arborio and up to 35 to 40 minutes for carnaroli. It’s best to gage doneness by taste.

When risotto is ready, remove the saucepan from the heat, stir in the sautéed mushrooms, baby spinach, the last Tbsp. of butter, Parmesan, and thyme. Stir to combine until creamy and loosely bound, adjusting consistency with a little more broth if required.

To serve, divide the mushroom risotto between two plates and thickly slice the roasted stuffed pork loin chop to serve over top. It is best enjoyed while piping hot.