Mushroom risotto with pork

Name: Mushroom risotto with pork
Total time: 1800 s
Yield: 2 servings
Cuisine: South African
Ingredients: 1 small onion; 60 grams butter; 2 tablespoons olive oil; 200 g white button mushrooms sliced; 350 g porcini sliced; 300 g risotto rice; 2 tablespoons mixed fresh herbs (rosemary, thyme, oregano); 1.5 litres warm chicken stock; 60 g parmesan; 1 kg pork fillet

garethk @cook_7636970

I found this recipe on taste.co.za and I always wanted to try my hand at risotto. The pork was overcooked .

garethk @cook_7636970

I found this recipe on taste.co.za and I always wanted to try my hand at risotto. The pork was overcooked .

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Ingredients

30 minutes

2 servings

1small onion
60 gramsbutter
2 tablespoonsolive oil
200 gwhite button mushrooms sliced
350 gporcini sliced
300 grisotto rice
2 tablespoonsmixed fresh herbs (rosemary, thyme, oregano)
1.5 litreswarm chicken stock
60 gparmesan
1 kgpork fillet

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Steps

30 minutes

1

In a heavy based saucepan with a round bottom, fry the onion in half the butter and the olive oil. When the onion turns colour add the white mushrooms and fry for a few minutes. Add the chopped porcini mushrooms and continue frying
2

Add the rice and ensure the butter and mushroom mix has coated the rice and starts sticking. Add the mixed herbs, then start adding the stock, one ladleful at a time. Continue to stir and add the stock until the rice appears to be cooked.
3

It should be al dente after approximately 20 minutes. Remove the risotto from the heat and, without stirring, add the remaining butter, the grated Parmesan and Season to taste.
4

Sear pork fillet and complete in oven for 10 minutes...maybe a bit less
5

Season to taste. Add the parsley and slices of pork..give the risotto one last stir and serve immediately.