Pork steaks alla Milanese

Name: Pork steaks alla Milanese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 bunch Carrots (approx. 250 g); 1/2 (approx. 200 g) Perennial celery; 3 medium-sized onions; 3 Garlic cloves; 1/2 bunch Parsley; 4 medium pork steaks (approx. 160 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil (e.g. olive oil); 1 TABLESPOON Tomato paste; 100 ml White wine; 1 can(s) (850 ml) peeled tomatoes; 850 ml Vegetable broth (instant); 3 Bay leaves; 2 Twigs Thyme; 3 Branches of rosemary; 200 g Risotto rice (Italian round grain rice); 1 untreated lemon; 50 g Parmesan cheese; 50 g Butter; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Flour

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 bunch Carrots (approx. 250 g)
1/2 (approx. 200 g) Perennial celery
3 medium-sized onions
3 Garlic cloves
1/2 bunch Parsley
4 medium pork steaks (approx. 160 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil (e.g. olive oil)
1 TABLESPOON Tomato paste
100 ml White wine
1 can(s) (850 ml) peeled tomatoes
850 ml Vegetable broth (instant)
3 Bay leaves
2 Twigs Thyme
3 Branches of rosemary
200 g Risotto rice (Italian round grain rice)
1 untreated lemon
50 g Parmesan cheese
50 g Butter
7-10 Tbsp Kitchen yarn
7-10 Tbsp Flour

Directions

1
Clean and peel the carrots, quarter them lengthwise and cut into small cubes. Clean the celery stalks and cut them into approx. 5 mm thick slices. Peel and chop onions. Peel garlic. Wash parsley, dab dry, pluck and chop finely, except for something to garnish.
2
Set aside 2/3 of the parsley covered. Wash pork steaks, dab dry and season with salt and pepper. Tie the steaks with kitchen string and turn them in flour. Heat 1 tablespoon of oil in a frying pan and fry the steaks on both sides.
3
Remove and put aside. Sauté 2 onions in the frying fat until golden. Press 1 clove of garlic through the garlic press and add 1/3 of the parsley to the onions and sauté briefly.
4
Add tomato paste and vegetable cubes, sweat briefly, deglaze with 50 ml white wine. Add the tomatoes. Add pork steaks, 250 ml broth, 2 bay leaves, thyme and 2 stems of rosemary, cover and let braise for about 30 minutes at medium heat.
5
Heat the remaining oil in a pot and sauté the remaining onion in it. Add rice, glaze briefly, deglaze with remaining white wine and stock. Add remaining bay leaf and rosemary and simmer for 15-20 minutes.
6
Meanwhile, wash the lemon, rub dry and rub the rind with a fine kitchen grater. Finely chop the remaining garlic. Mix remaining parsley with garlic and lemon peel (Gremoulata).
7
Finely grate the parmesan. Finely chop the butter. Stir parmesan and butter into the finished risotto. Season with salt and pepper. Season tomato vegetable sauce with salt and pepper. Arrange pork steaks with risotto on a plate, sprinkle with some Gremoulata and garnish with the remaining parsley.
8
Serve remaining Gremoulata extra.