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Porcini Mushroom Risotto with Pork Fillet and Apple Slices
The Pork and apple really compliment the full flavour of the Porcini
mushrooms in the risotto.
Ingredients – Serves 4 3. Heat 2 tablespoons of olive oil in a
500g pork fillet, cut into 1.5-2cm slices
large pan, add the onion and fry over
3 cloves garlic, peeled and crushed
a medium heat for 3 minutes. Add the
mushrooms and fry for a further minute,
150ml dry white wine
followed by the rice. Stir well and cook
25g dried Porcini mushrooms
for 1 minute. Add the mushroom water
600ml boiling water
and the wine juices from the pork,
1 red onion, diced
season and simmer for 5 minutes, add
45ml (3 tbsp) olive oil
the remaining 300ml water and cook for
15 minutes or until the rice is just cooked.
300g Arborio risotto rice
4. Heat the butter in a frying pan, add
Salt and cracked black pepper
the apple slices and slightly brown
25g butter over a medium heat. Remove and
1 dessert apple, de-cored and
place on a plate.
cut into 12 slices 5. Add the remaining oil to the hot pan, add
150ml Onken Natural Fat Free Yogurt
the pork and cook over a medium to high
heat for 4-5 minutes per side. Return the
Method apple slices to the pan to heat through.
1. Place the pork in a dish, sprinkle over the 6. Stir the yogurt into the mushroom risotto
garlic, pour over the wine, cover and leave and heat through for 1-2 minutes.
in a cool place for 1 hour.
7. Serve the risotto topped with the pork
2. Place the Porcini mushrooms in a bowl, fillet and garnish with the apple slices.
pour over 300ml boiling water and
leave to stand for 20-30 minutes.
The natural choice
Every spoonful of Onken’s Natural Yogurt range
combines the freshest milk with live bio cultures for
a luxurious, creamy, mild taste and smooth texture
My My Way
that’s deliciously versatile, however you eat it.
For more inspiration visit www.oetker.co.uk/onken.
Dr. Oetker Ltd DPS ad.indd 2 6/11/08 15:03:55
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