Pork fillet wrapped in bacon on creamy apple and leek risotto

Ingredients for 2 servings:

• 450 ml vegetable stock
• 250 ml water
• 1 shallot(s)
• 3 tbsp oil
• 150 g risotto rice
• 50 ml white wine
• 1 apple
• 1 stalk(s) leek
• 1 tbsp butter
• n. B. Salt
• n. B. Pfeffer
• 1 tsp sugar
• 4 pork medallions
• 4 slices of bacon
• 20 g Parmesan

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Dilute the stock with 250 ml water, bring to a boil, and set aside. Dice the shallot. Heat 1 tablespoon of oil in a saucepan and sauté the shallot cubes. Then add the risotto rice and toast lightly for about 1 to 2 minutes, until the rice begins to stick to the bottom of the pan. Deglaze with white wine, reduce the heat, and lightly cover with hot stock. Simmer the risotto for about 20 minutes on low heat, stirring occasionally. Add a little more stock every now and then to ensure the rice is always lightly covered. Quarter the apple and cut into 1 cm cubes. Wash the leek, halve lengthwise, and cut diagonally into 1 cm strips. Heat 1 tablespoon of oil and butter in a pan, add the leek strips, and sauté until translucent. Add the apple cubes, season with 1 teaspoon of sugar, salt, and pepper. Add everything to the risotto. Wrap each pork fillet in a slice of bacon. Heat 1 tablespoon of oil in a pan and sear the medallions on all sides for about 6 to 8 minutes. Season with salt and pepper. Finely chop the Parmesan cheese, add it to the risotto, and season to taste. Serve with the pork fillet.