Last week I posted a request for suggestions for stuffing pork loin and got some great suggestions. I ended up going with currants, manchego and bread crumbs. It was delish.
This weekend I'm cooking dinner for a couple friens and thought that I would try stuffing a pork loin with mushroom risotto.
1. Is there any reason I shouldn't try stuffing the pork loin with risotto, as long as the risotto is sufficiently stiff; and,
2. Has anyone used mushroom stock to make risotto? I'm not gonna make my own stock, and I've seen this mushroom stock in the grocery store on a number of occasions and thought it could add a nice flavor to the dish.
Thanks in advance!