1/3 cup Pecorino or Parmigiano cheese, plus more for serving
Heat the broth: Bring the broth to a simmer, and keep warm on low heat.
Sauté the onion: Heat the olive oil on medium low heat in a large nonstick pan. Stir in the onion, and sauté until it begins to soften, about 5 minutes.
Add mushrooms to the pan with the onions, and stir to combine. Add the thyme and salt. After the mushrooms begin to soften, after 3 to 4 minutes, stir in the arborio rice, followed by the cooking wine.
Start adding broth to the rice: When cooking wine has been mostly absorbed, ladle about 1/2 cup of the broth into the rice. Stir the risotto mixture and cook until the broth is absorbed. Add another ladle of broth and repeat process. Stir frequently throughout the risotto cooking.
Add the pork: After adding about 2 cups of the broth, stir the pulled pork into the pan with the rice. Add another 1/2 cup of the broth, stir to combine everything, and continue gradually adding the broth to the risotto.
Check the risotto: Once all or most of the liquid has been absorbed the rice is tender to the bite, the risotto is almost ready. It takes about 30 minutes of gradually ladling in the cooking liquid and stirring regularly.
Finish the Risotto: Stir in the cheese, so that it melts and combines with the risotto. Add a few grinds of black pepper. Plate, and pass extra cheese at the table. Enjoy!
If you have any liquid remaining from making pulled pork, use what you have of that liquid then supplement that with chicken or beef broth to get up to 7 cups total liquid. You could also use reserved liquid from soaking dried mushrooms as part of the 7 cups liquid.
Keywords: pork risotto, pulled pork recipes, risotto, ways to use leftover pork