A bit of this, a bit of that
- 500g (1lb 2oz) pork fillet, cut into 1.5 - 2cm (1/2 - 3/4 inch) slices
- 3 cloves garlic, peeled and crushed
- 150ml (1/4 pt) dry white wine
- 25g (1oz) dried Porcini mushrooms
- 600ml (1 pt) boiling water
- 1 red onion, diced
- 45ml (3 tbsp) olive oil
- 300g (10½ oz) Arborio risotto rice
- salt and cracked black pepper
- 25g (1oz) butter
- 1 dessert apple, decored and cut into 12 slices
- 150ml (¼ pt) Onken Natural Fat Free Yogurt
- To serve:
- chopped flat leaf parsley
- Onken Natural Fat Free Yogurt
- 1 Place the pork fillet pieces in a shallow dish, sprinkle over the garlic and pour over the white wine, cover and leave in a cool place for 1 hour.
- 2 Place the Porcini mushrooms in a bowl and pour over 300ml (1/2pt) boiling water, leave to stand for 20 – 30 minutes.
- 3 Heat 2 tbsp of olive oil in a large pan, add the onion and fry over a medium heat for 3 minutes, add the mushrooms and fry for a further minute, followed by the rice, stir well together and cook for 1 minute. Add the water from the mushrooms and the wine juices from the pork, season and simmer for 5 minutes, add the remaining 300ml (1/2pt) water and cook for a further 15 minutes or until the rice is just cooked.
- 4 Meanwhile: Heat the butter in a large frying pan, add the apple slices and slightly brown over a medium heat. Remove and place on a plate.
- 5 Add the remaining 1 tbsp of olive oil to the hot frying pan, place in the pork fillet pieces and cook over a medium to high heat for 4- 5 minutes per side. Return the apple slices to the pan to heat through.
- 6 Stir the yogurt into the mushroom risotto and heat through, 1 - 2 minutes.
Serve the risotto in a dish topped with the pork fillet and garnished with the apple slices and chopped parsley.
Cooks Tip: As a vegetarian option for this dish, omit the pork and substitute 50g of Parmesan and serve garnished with Parmesan shavings