Pork steaks on risotto

Name: Pork steaks on risotto
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 250 g Carrots; 1 (approx. 400 g) small perennial plant; 7-10 Tbsp Celery; 3 medium-sized onions; 2-3 Garlic cloves; 1 collar Parsley; 4 Pork loin or; 7-10 Tbsp Neck steaks; 7-10 Tbsp salt, pepper, flour; 2-3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 10 TABLESPOONS White wine; 1 can(s) (850 ml) Tomatoes; 250 ml + 600 ml (1/4 l); 7-10 Tbsp Vegetable broth; 2 Bay leaves; 3 Stem(s) fresher or; 1 TEASPOON dried thyme; 2 stem(s) fresher or; 1/2 TEASPOON dried rosemary; 200 g Risotto Rice; 1 untreated lemon; 50 g Parmesan cheese; 50 g butter, possibly kitchen thread

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

250 g Carrots
1 (approx. 400 g) small perennial plant
7-10 Tbsp Celery
3 medium-sized onions
2-3 Garlic cloves
1 collar Parsley
4 Pork loin or
7-10 Tbsp Neck steaks
7-10 Tbsp salt, pepper, flour
2-3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
10 TABLESPOONS White wine
1 can(s) (850 ml) Tomatoes
250 ml + 600 ml (1/4 l)
7-10 Tbsp Vegetable broth
2 Bay leaves
3 Stem(s) fresher or
1 TEASPOON dried thyme
2 stem(s) fresher or
1/2 TEASPOON dried rosemary
200 g Risotto Rice
1 untreated lemon
50 g Parmesan cheese
50 g butter, possibly kitchen thread

Directions

1
Peel the carrots, clean the celery. Wash both and chop finely. Peel onions and garlic. Dice onions. Wash parsley and, except for something to
2
Garnish, chop finely. Set 2/3 of it to one side, covered
3
Wash the steaks, pat them dry and tie them round with kitchen string if necessary. Season with salt and pepper. Turn in flour and tap well. Heat 1-2 tablespoons of oil in a casserole dish. Brown the steaks in it, take them out
4
Crush 1 garlic clove. Sauté with 2/3 of the onion cubes in the cooking fat. Add the vegetables and fry. Season with salt and pepper. Sweat tomato paste and add the steaks again. Deglaze with 5 tbsp. wine, tomatoes with juice and 1/4 l broth, bring to the boil. Crush the tomatoes a little bit. Add the remaining third parsley, 1 bay leaf, thyme and rosemary. Cover and stew for about 45 minutes.
5
Fry the rest of the onion cubes in 1 tablespoon of hot oil. Add rice, fry briefly. Add 5 tbsp. wine and 600 ml broth little by little, bring to the boil. Add 1 bay leaf. Simmer for 20-30 minutes
6
Wash the lemon. Finely chop or grate the peel. Chop the rest of the garlic. Mix both with the rest of the chopped parsley. Grate parmesan. Stir into the risotto with butter in pieces. Season with salt and pepper. Serve everything. Sprinkle with the lemon-herb seasoning (Gremolata). Garnish with parsley