Pork steak with leek risotto

An inviting and delicate dish based on risotto with leeks and aged with creamy tilsiter flakes as a side dish to a tasty pork steak.

Ingredients

Main course For 4 people

150 g of leeks

2 tablespoons of butter

salt

pepper

160 g of risotto rice, e.g. Sant'Andrea

1 liter of cloudy apple juice

approx. 8 liters of broth, hot

4 marinated pork loin steaks

oil for browning

60 g of cream tilsiter

How to proceed

Preparation:

approx. 30 minutes

Halve the leeks lengthwise, wash them well and cut them into thin strips lengthwise. Heat the butter in a pan. Add the leeks and fry them briefly. Remove a good half of the leeks from the pan and set aside. Add the rice to the leeks left in the pan and toast until translucent. Deglaze with the apple juice. Incorporate the broth a little at a time. Let the risotto cook for 20 minutes, stirring constantly, until it becomes creamy but is still al dente. Meanwhile, brown the steaks in oil for approx. 6-8 minutes. Grate the tilsiter with the rösti grater and add half of it to the almost ready risotto. Season the risotto with salt and pepper. Arrange the steaks and risotto on the plates. Garnish the risotto with the leek strips set aside and with the leftover tilsiter. You may be interested to read the orange risotto recipe/ greek cake mantovana recipe/ healthy yogurt cake recipe.

Useful tips

Before serving, garnish the pork steaks with thyme leaves.