1 package roasted suckling pig fillet
1 dl olive oil
1 onion, chopped
400 g Arborio rice or other risotto rice
180 g mushrooms
1 garlic clove
Vegetable broth, white wine
1 pre-washed salad bag at your choice
Heat the little olive oil and sauté the onion. When it becomes translucid, stir in the rice. Add the white wine and stir until it’s completely absorbed.
Add some broth, about a ladle, whenever the liquid dries and until the rice is al dente.
While the rice is cooking, heat some olive oil in a small pan and sauté the mushrooms. Add the garlic clove.
Stir the mushroom mixture in the rice al dente, together with the shredded meat and heat for 30 seconds. Check the seasonings and serve with the salad.