John Myers
Ingredients for 4 servings:
- 300 g rice (risotto rice, preferably Arborio)
- 2 small onions
- 4 tomatoes, ripe
- 300 g pork fillet(s)
- 1 cube of stock, preferably from Italy
- ½ jar red wine
- Salt and pepper, white
- olive oil
- 100 g butter
- 100 g Parmesan, freshly grated
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Sardinian risotto with tomatoes and pork fillet
Cut the fillet into cubes, dice the tomatoes very finely, and finely chop the onions. Brown the fillet cubes in hot olive oil, allow the onions to become translucent, and briefly fry the rice. Deglaze with red wine, add the tomatoes, the stock cube, and cover the rice with hot water. Stir constantly, covering the rice with water until the rice is cooked. Finally, season with salt and pepper and remove from the heat. Add butter and Parmesan cheese.
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