Method

1. Bring a frying pan up to a medium temperature, add a glug of olive oil and few centimetre cubes of butter
2. At the same time, make sure the vegetable stock is bubbling fiercely – otherwise the rice won’t be ready when we need it to be
3. Once the butter starts to melt and foam in the pan, add the onion and cook until sweet and slightly translucent with no bite whatsoever
4. Add the rice and lightly toast it, stirring it into the onion, olive oil and butter
5. Drizzle some white wine into the pan, but slowly cook the alcohol off to be left with just the flavour of the white wine, and not the harsh tang of the alcohol
6. The mixture in the pan should be snapping and popping quite happily by now, not steaming just yet
7. Now for the stock. Add a ladleful of boiling vegetable stock into the pan and you will see how quickly the mixture starts to become creamy
8. After roughly 15 minutes of cooking time, add the Red Fox and stir until the rice turns a golden yellow colour
9. Drizzle some more white wine into the pan, cooking the alcohol off as before
10. Leave the rice cooking slowly, and score the edge of the pork chop before seasoning with salt and pepper
11. Add sage and garlic into a new pan with butter and olive oil to cook the pork chops in
12. Cook the pork chop for 3 minutes on each side to get it medium rare, and then let it rest for another 3 minutes
13. While the pork chop is resting, the risotto should be cooked, so you’re free to start spooning it onto your plate before laying the pork chop on top
14. Crumble some Red Fox, chopped walnuts and capers over the top, and finally use watercress as the garnish