Zucchini Risotto with Burgundy Pork

Our friend Tobin from Montreal concocted this recipe from a few different ones he found on-line. Word on the street is that it's amazingly delicious. Enjoy!

Zucchini risotto:
.5 tbsp butter
1 med. onion, finely chopped
1.5 cups arborio rice, uncooked
4.5 cups chicken stock
1 zucchini, grated
1 tsp. dried basil
2 tbsp. Parmesan

1. Bring stock to a boil, and then lower heat to let simmer.
2. In a separate large saucepan over med-high heat, cook onions in
butter until tender.
3. Add uncooked rice and stir constantly for 2 mins (this glazes the rice).
4. Gradually add hot stock to glazed rice one ladle at a time,
stirring continuously. Once each ladle of stock is absorbed into rice,
add another and repeat until stock is gone or al dente consistency is
reached.
5. A couple minutes before the rice is done (e.g. when there's only
one ladle of stock left), add the grated zucchini.
6. When done, remove from heat and stir in basil and Parmesan. Cover
and let sit for a few minutes.

Note: I also added a little bit of garlic powder to the onions, but
that's not necessary. Also, you can use plain white rice, but it won't
be nearly as good, since the arborio rice gets naturally creamy when
you cook it in this fashion.


Burgundy pork:
2 pork tenderloins (= about 1kg)
1 tsp garlic powder
2 cups red wine
1 med. onion, thinly sliced
salt and pepper
1 pkg dry brown gravy mix

1. In a baking dish, sprinkle pork with salt, pepper, and garlic powder.
2. Top with sliced onion.
3. Pour red wine over pork and onions.
4. Cook uncovered at 350F for 45-50mins.
5. When done, remove pork and set aside. Stir gravy mix into
wine/juices and pour over sliced pork.

These are both very simple recipes, though risotto takes a lot of
effort since you have to stir it constantly to avoid burning the rice
and to ensure that the stock gets absorbed evenly, but it's worth it.
All of the above should be more than enough to serve 4 people.

(photo courtesy of J.D. Horner)