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1
Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling.
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2
In a large saute pan, heat the oil and sear the pork loin on all sides.
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3
Remove pork to a utility platter and coat liberally with mustard, then roll in Smokey Rotisserie Seasoning.
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4
Leave refrigerated for a couple of hours.
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5
Preheat oven to 350 degrees F.
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6
In a large saucepan, bring the 5 cups vegetable stock (for the rice) to a boil and then reduce heat to a simmer.
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7
Transfer the pork loin to a covered roasting pan and slowly roast in the oven until fork tender, about 45 minutes.
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8
Allow pork loin to rest for 8 to 10 minutes before slicing.
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9
For the risotto:
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10
While the pork is in the oven, in another large saucepan or rondelle, heat the grapeseed oil and saute the chopped onion gently until translucent.
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11
Add the Arborio rice and using a wooden spoon stir to coat the rice with oil and to toast the rice in the pan.
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12
Add the white wine, bay leaves, and saffron and continue to stir to avoid sticking.
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13
Begin slowly adding the now hot vegetable broth, 1 ladle at a time, to the rice pan, stirring occasionally.
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14
This will bring out the starch in the rice.
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15
As the mixture absorbs the broth, ladle more into the pot.
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16
When all of the broth has been ladled into the rice pot, slowly simmer until rice begins to soften.
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17
Reduce the heat and gently stir in the chives, Parmesan, and crabmeat, trying not to break up the lumps of crab.
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18
Remove from heat when it is slightly undercooked and set aside.
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19
Rice will continue to cook in covered pot.
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20
For the sauce:
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21
Heat the grapeseed oil in a saute pan and cook the red, yellow and green bell peppers and onion until al dente.
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22
Add the red wine and let it reduce by half.
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23
Pour in 1/2 cup vegetable stock and let reduce again.
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24
Add salt and pepper, to taste.
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25
Remove pan from heat and whisk in butter to finish sauce.
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26
Place crab risotto in the middle of serving plate, place pork slices over the risotto and cover with a little sauce.
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27
Garnish with chopped parsley.
