Porcini Mushroom Risotto with Pork Fillet and Apple Slices
Serves 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
500g (1lb 2oz) pork fillet, cut into 1.5-2cm (½ - ¾ inch) slices
3 garlic cloves
150ml (¼ pt) dry white wine
25g (1oz) dried Porcini mushrooms
600ml (1 pt) boiling water
1 red onion, diced
45ml (3 tbsp) olive oil
300g (10 ½ oz) Arborio risotto rice
salt and cracked black pepper
25g (1oz) butter
1 dessert apple, decored and cut into 12 slices
150ml (¼ pt)Natural Fat Free Yogurt
Method
Place the pork fillet pieces in a shallow dish, sprinkle over the garlic and pour over the garlic and pour over the white wine, cover and leave in a cool place for 1 hour.
Place the Porcini mushrooms in a bowl and pour over 300ml (½ pt) boiling water, leave to stand for 20-30 minutes.
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 (½ pt) water and cook for a further 15 minutes or until the rice is just cooked.
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.
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.
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