40 min. total time
Ingredients for 4 portions
| 250 | g | Short-grain rice |
| 500 | ml | Clear soup |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 1 | Pinch | Nutmeg (grated) |
| 100 | ml | Dry white wine |
| 1 | Piece | Onion (small, or shallot) |
| 100 | g | Butter |
| 2 | Tbsp | Parmesan cheese (grated) |
| 150 | g | Celery stalks |
| 500 | g | Pork tenderloin |
Preparation
- For the risotto, melt butter in a pot, finely dice the peeled onion and sauté until translucent. Add the rice and toss briefly in the butter over high heat, then deglaze with white wine.
- Bring to a boil, pour in hot broth, season with salt, pepper and nutmeg, and stir constantly.
- Cut the washed celery into fine cubes and mix into the rice. Continue simmering on low heat for about 20 minutes, then stir in the grated Parmesan at the end.
- While the risotto is cooking, heat some butter in a pan, cut the cleaned pork fillet into medallions, season with salt and pepper.
- Sear the meat pieces on both sides for about 2 minutes, then remove from the pan and let rest in the oven at 90 degrees Celsius (194 degrees Fahrenheit) until the risotto is ready (about 5 to 10 minutes). The juices that are released during this time can be served as natural gravy.
Nutrition score
600
28,10 g
38,43 g
50,32 g
40 min. total time | 20 min. preparation time | 20 min. cook & rest time
