Basil risotto with minute steaks

Name: Basil risotto with minute steaks
Yield: 1
Ingredients: 2 Onions; 2–3 Garlic cloves; 2 stalks of celery; 3-4 Tbsp Olive oil; 3 TABLESPOONS Butter; 3 TSP Vegetable broth (instant); 1 glass (400 ml) Vegetable stock; 350 g Risotto rice; 1/4 l dry white wine; 75 g Parmesan (piece); 1 potty Basil; 400 g released pork chop (in the piece; it is best if the butcher cuts it into 3-4 mm thin slices); 3 TABLESPOONS Pine nuts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

2 Onions
2–3 Garlic cloves
2 stalks of celery
3-4 Tbsp Olive oil
3 TABLESPOONS Butter
3 TSP Vegetable broth (instant)
1 glass (400 ml) Vegetable stock
350 g Risotto rice
1/4 l dry white wine
75 g Parmesan (piece)
1 potty Basil
400 g released pork chop (in the piece; it is best if the butcher cuts it into 3-4 mm thin slices)
3 TABLESPOONS Pine nuts
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
##Peel and finely dice onions and garlic. ##Celery## clean, wash and also chop finely. Heat 1 tablespoon olive oil and 1 tablespoon butter in a pot.
2
Steam onions, garlic and celery at low heat for about 10 minutes until soft and glassy.
3
Dissolve stock in 3/4-1 l hot water. Bring the stock to the boil. Stir the rice into the celery and fry over medium heat until translucent. Deglaze with wine, bring to the boil and boil down for 3-4 minutes. Add the hot stock and the stock little by little, always pouring in when the rice has absorbed the liquid.
4
Stir from time to time and simmer at low heat for 25-30 minutes.
5
Grate parmesan. Wash basil, shake dry and cut into strips.
6
Dab meat dry and cut into 3-4 mm thin slices. Roast pine nuts in a large pan without fat and take them out
7
Heat 2-3 tablespoons of oil in a frying pan. Fry the meat in portions on each side over high heat for about 1 minute. Season with salt and pepper. Take out, keep warm
8
Stir 2 tablespoons of butter and parmesan into the risotto. Stir in basil. Season to taste with pepper and salt if necessary. Cover the risotto and let it rest for 1-2 minutes. Stir in pine nuts. Serve the risotto with the steaks.