Pork fillet on cheese risotto

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 150 g cheese (hard cheese)
• 1 sprig(s) sage, fresh
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 200 g rice (long grain rice)
• 750 ml meat broth / vegetable broth
• 1 tbsp butter
• 6 slice(s) bacon, thin
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cut the pork fillet into 1cm thick slices. Coarsely grate the cheese, wash and dry the sage, and pick off the leaves. Finely chop the garlic and onion. Heat the olive oil in a pan and sauté the onion and garlic. Add the rice, fry until translucent, and deglaze with a little stock. Pour in the remaining stock and simmer uncovered for about 20 minutes, stirring occasionally. Preheat the oven to 220°C (425°F). Heat the butter and briefly fry the sage leaves, remove them with a fork, and place them on kitchen paper. Then fry the bacon until crispy and also place them on kitchen paper. Finally, fry the pork fillet slices for about 2 minutes on each side and season with salt and pepper. Mix half of the cheese and the sage leaves into the cooked rice. Transfer to a shallow baking dish, arrange the fillet slices and bacon on top, and sprinkle with the remaining cheese. Bake in the oven until the cheese melts.