Pork Medallion on Saffron Mushroom Risotto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g mushrooms
- 30 g butter
- some lemon juice, fresh
- 1 ½ dl white wine
- some salt and pepper, whiter
- some pepper, from the mill
- 1.2 liters chicken broth, very strong
- 4 slices ginger, (large) fresh ones
- 40 g butter, (for the risotto)
- 2 tablespoon olive oil
- 2 large shallot (s), finely chopped
- 120 g leeks
- 400 g risotto
- 1 ½ dl white wine, (for the risotto)
- 2 pinches saffron
- 3 tablespoon parmesan, grated
- 3 tablespoon heavy cream
- 1 medium pork fillet (s), each 600 grams approx.
- 50 g butter, (for the medallions)
Print Recipe
Pin Recipe Instructions
- Heat the butter in a non-stick pan, add the washed whole mushrooms (cut large ones in half), lightly salt and sauté a little. Drizzle the mushrooms with the juice of half a lemon, deglaze with the white wine and then cover and simmer for 10 minutes. Pour the mushrooms into a sieve and collect the stock (makes about 0.5 to 1 deciliter) set aside.
- Bring the chicken broth to the boil, add the ginger slice and let it steep for 10 minutes, remove the ginger and set the broth aside.
- When the mushrooms have cooled down a bit, cut them into fine slices and put them back in the sieve. Preheat the oven to 120 degrees lower and upper heat.
- Heat the butter for the risotto in a pan, add the shallots and leeks (washed, halved and cut into fine strips), sauté a little, add the rice and sauté until translucent, deglaze with the white wine, reduce a little while stirring. Add the mushroom stock and immediately add 3/4 of the stock, then let the whole thing boil slightly, add the mushrooms and cook, gradually adding a little stock until the rice is almost cooked. Just before that, add the saffron and parmesan, keep a little warm, season with salt, pepper and a little cream.
- While the rice is cooking, cut the fillet into 3 cm thick medallions, press them flat with your hand, season with salt and pepper from the mill and slowly fry the medallions on each side for 1.5 to 2 minutes in the butter, turning twice, immediately in the oven to draw and keep warm. First use the larger medallions for frying and the second time the smaller ones.
- Spread the rice on four warm plates or on a platter and arrange the medallions on top. Serve immediately.
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