John Myers
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Roast Pork with Fennel Risotto
The perfect roast pork with fennel risotto recipe with a picture and simple step-by-step instructions.
The meat
- 400 g Pork schnitzel fresh
- 0,5 Pc. Fennel bulb
- 1 Pc. Carrot
- 1 tsp Fennel seeds
- 2 Pc. Cardamom pod
- 100 ml White wine
- 0,5 Pc. Onion
- Coarse salt
- Pepper from the grinder
- Rapeseed oil
The fennel risotto
- 0,5 Pc. Fennel bulb
- 0,5 Pc. Carrot
- 1 Cup Risotto rice
- 100 ml White wine
- 50 ml Orange juice
- 100 ml Cream sour cream
- Coarse salt
- White milled pepper
- Lemon
- Rapeseed oil
The meat
- Crush the spices fennel seeds, cardamom and coarse salt in a mortar. Rub the meat with it. Fry all over in a pan. Roughly chop the carrot and onion and add to the pan. Deglaze with white wine and cook in the oven for approx. 3 hours at 80 ° C.
The risotto
- After about 1 / 2 hours it is the turn of the risotto. For the risotto I cut the carrot and fennel into fine cubes. Heat some oil in a saucepan and slowly sweat the vegetables. Add the rice and salt. I mixed the white wine and orange juice and always added something to the rice …… always slowly. When that was all I continued with water. Play the game until the rice is almost good. Then add the sour cream, stir and let it steep. Finished
final
- Place the risotto on a plate, cut a slice from the meat and serve with or without the vegetables as desired. I had the vegetables and they were delicious ….. fennel green as a decoration …. Done 🙂
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