Recipe of the day: Pan fried pork fillet with creamy mushroom risotto
Pictures: iStock
Advertisement
Whether you are looking for a delicious yet simple date night dinner recipe or just a hearty winter’s evening meal, this mushroom risotto recipe with pan fried pork fillet will hit just the right spot.
Pork fillet is one of the easiest meat cuts to cook, and you also don’t need a science degree to make the risotto, even though it sounds very complicated.
This hearty mushroom risotto and pork fillet recipe will be ready in 40 minutes – giving you just enough time to get dinner on the table if you have loadshedding scheduled for the evening.
Author:recipe-of-day-pork-fillet.
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Category:Lunch, Dinner
Method:Frying
Cuisine:Italian
Ingredients
Scale
1 x 300-400g pork fillet sliced in half (resulting in two even pieces of fillet)
olive oil for frying
2 garlic cloves
fresh rosemary
Mushroom risotto
Advertisement
1 small onion finely chopped
2 garlic cloves thinly sliced
250 g approximately 2-3 cups mushrooms of your choice, sliced
1 cup Arborio/Risotto rice
½ cup white wine
3–4 cups stock I used beef stock
1 tablespoon butter
1 teaspoon truffle oil optional
1–2 teaspoons fresh lemon juice
salt & pepper to taste
½ cup Parmesan cheese grated
salt & pepper to taste
Instructions
To make the risotto, fry the onion in the a splash of olive oil in a large frying pan.
When the onion is soft, add the garlic and fry for another 20 seconds or so then add the mushrooms. Fry until the mushrooms are golden brown then add the rice.
Stir to coat the rice in the oil and aromatics then add the wine. Allow the wine to reduce then stir in the stock, ladle by ladle. Allow the rice to absorb the stock before adding more and stirring continuously. It is this continuous stirring that creates the creaminess risotto is known for.
When the risotto has absorbed approximately half of the liquid, start tasting it regularly as a good risotto can quickly be ruined by over cooking. Your risotto might also not need all the stock or it might need more, it all depends on the rice’s absorbency.
When the risotto is cooked to your preference, stir in the butter and Parmesan and season to taste with lemon, truffle oil (if using), salt and pepper.
Half way through making the risotto, heat a large pan over medium-high heat and add a splash of olive oil.
Season the pork fillet then add to the pan and allow to brown all over.
Add the garlic and rosemary and allow to cook until the pork is cooked to your preference.
Remove the pork from the pan and allow to rest for 5-10 minutes.
Slice into thick slices and serve with the risotto.
