Pork fillet with tomato and yogurt sauce on spiced risotto

Ingredients for 4 servings:

• 600 g pork fillet(s)
• salt and pepper
• 3 cloves garlic
• 1 onion(s)
• 25 ml olive oil
• 300 g tomatoes, peeled
• 1 tsp cumin
• 2 tsp coriander powder
• 150 g yogurt
• chili flakes
• salt and pepper
• 25 g raisins
• 25 ml cognac
• 3 spring onions
• 1 stalk(s) leek, white part only
• 50 ml olive oil
• 100 g risotto rice (Arborio)
• 50 ml dry white wine
• 1 lemon(s)
• 25 g pine nuts
• 4 sprigs of dill
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

old recipe from Constantinople

First, for the sauce, peel and finely dice the onion and garlic cloves. Fry them in olive oil. Briefly roast the cumin and coriander, then add the crushed tomatoes. Simmer for at least 15 minutes, then season with salt, pepper, and chili powder. Finally, stir in the yogurt. Keep warm. For the risotto, soak the raisins in the cognac for a few minutes. Peel the zest from the lemon and squeeze out the juice. Cut the spring onion and leek into thin white strips and sauté in the olive oil. Add the rice and roast until it has absorbed the olive oil. Pour in the white wine and bring to a boil. Now add the lemon zest, chopped dill tips, and raisins, along with the cognac, to the pot. Bring to a simmer again, then stir in the toasted pine nuts and lemon juice. Pour in enough hot water to just cover the rice. Let it simmer over low heat, then add hot water until the rice reaches the desired consistency. Season with salt and pepper. While the risotto is cooking, cut the pork fillet into medallions, season with salt and pepper, and fry on both sides in a little olive oil. Arrange the medallions on top of the risotto and top with the tomato-yogurt sauce.