Pork fillet on Ebly risotto Ebly wheat – also known as soft wheat – has a short cooking time and is becoming increasingly popular as a side dish instead of rice. My delicious risotto version goes perfectly with pork fillet.
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40 MIN.


480 g pork fillet
2 tbsp butter
1 shallot
1 sprig thyme
5–10 rosemary needles (depending on personal taste)

For the risotto:

200 g Ebly wheat (hulled wheat berries)
3 shallots, finely chopped
2 tbsp olive oil
400 ml Chicken stock 
150 ml dry white wine for deglazing
3 dried tomatoes, chopped
120 g mozzarella, finely chopped
Leaves of 2 sprigs thyme
1 tbsp butter
50 g grated Parmesan


  1. Firstly, prepare the Ebly wheat. Finely chop 3 shallots and sauté in 1 tbsp of olive oil in a stock pot. Add the Ebly wheat, deglaze with white wine and then add the stock. Simmer on a medium heat for about 20-25 min. stirring occasionally. The Ebly wheat should still be al dente, more stock should be added if necessary.
  2. Mix the cooked Ebly wheat with the butter, the remainder of the stock, finely chopped mozzarella, the chopped dried tomatoes, the thyme leaves from 2 sprigs and the grated Parmesan and stir well.
  3. Preheat the oven to 350° F
  4. Finely chop the remaining shallot as well as the thyme leaves and rosemary needles.
  5. Cut the pork fillet into 8 medallions and sear at high temperature in 1 tbsp of olive oil in a non-stick pan. Put the pan on the middle shelf of the oven for 3-5 min. and leave to rest – I like to use my fully ovenproof Ballarini pans for this. After the resting period, toss the meat in 1 tbsp of butter with the finely chopped shallot and herbs.
  6. Serve the Ebly risotto on warmed plates and place two medallions on top on each plate.

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