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1
Slice the pork AGAINST the grain as thinly as possible;.
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2
if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed).
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3
Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove.
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4
Fry the garlic till it is browned, then remove and discard.
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5
Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside.
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6
Heat the butter and remaining olive oil in the pan.
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7
Add the onion and minced garlic and saute just until the garlic becomes fragrant.
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8
Add in the rice and mix well to coat the grains with the oil.
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9
While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
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10
Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
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11
As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed.
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12
After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
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13
Add in the cream, wine, paprika and cheese and mix well.
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14
Add in the mushrooms, parsley and pork slices, again mixing well.
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15
Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
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16
Add pepper if needed, then serve immediately.
