for 4 person

Risotto

3	spring onion incl. green part
1 tbsp	olive oil
250 g	risotto rice (e.g. Carnaroli, Arborio)
2 dl	apple wine or apple juice
7 dl	vegetable bouillon
3 tbsp	full cream
	salt and pepper to taste

Chops

	clarified butter for frying
4	pork chops (approx. 200 g each)
½ tsp	sea salt
a little	pepper

Jus

1 ½ dl

apple wine or apple juice

How it's done

Risotto

Finely chop the spring onions, slice the green part into rings and set aside. Heat the oil in a pan and sauté the spring onions. Add the rice, sauté and stir until translucent. Pour in the apple cider and reduce completely. Add the stock little by little to the rice, stirring frequently, ensuring that the rice is covered with a small amount of liquid at all times. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the reserved green part of the onions and the cream, season.

Chops

Heat the clarified butter in a frying pan. Brown the pork chops for approx. 2 mins. on each side. Reduce the heat, continue cooking the chops for approx. 5 mins. on each side, remove, season, then cover and keep warm.

Jus

Wipe the cooking fat from the pan, tip in the apple cider, loosen any bits that have stuck to the bottom of the pan and reduce to approx. 100 ml. Serve with the pork chops and risotto.

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