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.
INGREDIENTS480 g pork fillet
2 tbsp butter
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
HOW TO MAKE IT
- 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.
- 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.
- Preheat the oven to 350° F
- Finely chop the remaining shallot as well as the thyme leaves and rosemary needles.
- 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.
- Serve the Ebly risotto on warmed plates and place two medallions on top on each plate.