Mangalitsa pork sirloin chop from Mosefund Farm with chanterelle mushroom risotto and bourbon-maple pan sauce. The 18 ounce mangalitsa chop was cooked sous vide with salt, pepper, and BLiS maple syrup, then quickly seared. The pan was deglazed with bourbon, then the liquid from the sous vide bags was added to the pan and reduced.

I tried something new with the risotto—a new minimal stirring recipe from Serious Eats. I’ve always been in the stir-the-risotto-constantly camp because I like the control. This batch didn’t do anything to pull me away from stirring. I don’t doubt that these recipes work well when followed to the letter and have been customized for your home’s range. But, when you want to start playing around with different liquids like mushroom steeping water, etc., there’s no substitute for the control that comes with adding one cup of liquid at a time and stirring constantly. Oh well.