Pork Roast with Apple and Apricot Risotto

Early in December, we had eaten at Grapeskin. I had a fabulous sounding meal. Sadly, it didn't quite live up to the description. It did however, inspire me. So I had planned to attempt something along the same lines. So a couple of days before Christmas, I roasted some pork and made the risotto.

Small pork roast
salt
1 onion, chopped
good lug of olive oil
good dob of butter
7 handfuls arborio rice
good swish of (medium dry) sherry (could use white wine)
stock (I used a mix of powdered chicken and vegetable stock as all our real chicken stock has nuts in it and there was an allergy to consider)
1 eating apple, chopped
1 Granny Smith apple, chopped
a good handful of dried apricots, chopped

Score the skin of the pork. Sprinkle with the salt. Place in the oven at about 240˚C for 20 to 30 minutes. Reduce the temperature to about 170˚C until the pork is cooked.
Gently fry the onion in the oil and butter. When it has softened, add the rice and stir until it's well coated. Gradually add the stock, a ladleful at a time, and stir in. About halfway through, throw in the apple and apricot. Keep adding the stock and stirring until the rice is cooked.

The only problem with this was that we had guests and so we could happily have eaten more:-) The salty pork went really well with the sweetness of the risotto.

This is something I really think we'll do again!