East meets West

Ingredients for 3 servings:

• 2 pork schnitzels
• 1 tsp five-spice powder
• 1 tsp curry
• 1 tsp spice mix (Chinese spice), hot
• ½ tsp coriander powder
• 3 tbsp soy sauce
• 3 tbsp olive oil
• 1 tbsp olive oil
• 1 tbsp chili paste (Thai chili paste, green)
• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 200 g risotto (e.g. Arborio or Carnaroli)
• 250 ml dry white wine
• 1 liter chicken broth
• 1 pinch(s) saffron threads
• 50 g Parmesan (Parmigiano), about

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy – Asian-spiced pork with a smooth, creamy Italian risotto

Half a day in advance (or the evening before), wash the schnitzels, pat them dry, and cut them into thin strips across the grain (important!). Sprinkle with five-spice powder, curry powder, Chinese spice, coriander, soy sauce, and olive oil, mix well, and refrigerate, covered, for at least half a day. Remove from the pan half an hour before serving to allow the meat to come to room temperature. Now prepare the risotto. Bring the chicken stock to a boil in a small saucepan and keep at a simmer. In another round-bottomed saucepan, sauté the finely chopped onion in a little olive oil until translucent. Then add the rice and sauté until translucent. Deglaze with the wine and stir. When most of the wine has been absorbed, add some of the chicken stock. Stir constantly, adding a little more stock whenever the porridge thickens. Add the saffron occasionally—it gives it a beautiful yellow color and enhances the flavor. Once the broth is used up, the risotto should be ready. Now just stir in the grated Parmigiano. Heat oil in a wok and briefly fry the Thai chili paste. Then add the marinated meat and stir-fry briefly. Serve the meat and risotto together. The meat is quite spicy and is balanced by the mild risotto. Instead of pork, you can also use chicken, turkey, or other meat of your choice.