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Padano money risotto with pork mignon in pepper sauce

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Photo of the Padano money risotto with pork mignon in pepper sauce – recipe of Padano money risotto with pork mignon in pepper sauce on DeliRec
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Padano money risotto with pork mignon in pepper sauce

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View in original language

(Português)

Tempo de preparo

90 min(s)

Porções

4 servings

Ingredients

  • Arborio rice | 2 cup
  • White onion | 2 unit(s)
  • Carrot | 1 unit(s)
  • Black pepper | 3 unit(s)
  • Blonde (Leaf) | 1 unit(s)
  • Butter | 100 g
  • Grana Padano | 80 g
  • Nutmeg |  to taste
  • Pork Filet Mignon | 800 g
  • Green peppers (grained) |  to taste
  • cream | 100 g
  • Dry white wine | 100 ml
  • Olive oil | 80 ml

Recipe

  1. Make a vegetable broth. Place 1 onion and carrot (cut into large cubes) in a pan and add the bay leaf, 3 grains of black pepper and leave on low heat for 40 minutes. If you want to put celery and leek stalks, the broth is better.
  2. When the broth is ready, sauté (in another pan) 1/2 onion cut very small with butter and a little oil so the butter doesn't burn. When the onion is translucent add the arborio rice. Sauté a little and then add the white wine. Wait for the alcohol to evaporate and then add broth and stir the rice.
  3. The trick of the cat to get creamy is to always add little broth and stir a lot to release the starch and not stick to the pan.
  4. Cut the fillets into medallions and season with black pepper and salt. Fry with olive oil in a very hot skillet (always fry 3 to 4 medallions so as not to lose the temperature of the skillet). Be careful not to burn the crust left in the skillet as it will be important to finish the broth.
  5. Remove the fillets and in the same skillet add a little more oil and fry 1/2 onion in small cubes. The onion will release water and cause that crust that was in the skillet to drop into the sauce. Add 1 cup of the vegetable stock and let it reduce by half.
  6. When reduced, strain this broth to remove the onion and return the broth to the skillet. Add the green peppers (to taste - I used 25g) and then the cream. Let it thicken a little and adjust the salt. Return the fillets to the sauce and let it heat up a bit if necessary.
  7. In the meantime, make the risotto together. After about 15 to 17 minutes the rice will be al dente and ready to finish. Turn off the pan, add the butter, grana padano and stir very quickly to give it shine and creaminess.
  8. Add ground black pepper (preferably fresh), nutmeg and adjust salt if necessary.
  9. Serve the risotto with the medallion and a little pepper sauce on top.
  10. Decorate however you like and enjoy!

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