Wash and rub the lemon, then cut in half and squeeze. Mix the cream, vegetable stock, 3 tbsp lemon juice, lemon zest and mascarpone in a saucepan, bring to the boil and reduce over low heat for 20 minutes. Season to taste with salt and pepper.

Cut the pork fillets into medallions about 2cm thick, season with salt and pepper. Roughly slice the cheese. Cover the medallions with cheese and roll them up in a slice of ham. Boil the rice in salted water until al dente, drain and drain. Pluck the basil leaves.

Heat the oil in a large pan and fry the medallions for 2 minutes on each side. Take out of the pan and keep warm. Put butter in the pan, add 2 tablespoons of lemon juice and heat briefly. Pan the fillets in it.

Mix the rice, basil and sauce and serve with the fillets. Garnish with lemon quarters.