Rolf’s Loto Risotto Reis

Rolf’s Risotto Rice with Pork in Lemon Sauce

Pane-Bistecca

This is a wonderful dish: Rolf’s Loto Risotto Rice with Scaloppine al Limone that will have everyone licking their fingers!
Now it is time to make unpaid advertising, because it is worthwhile! My FB friend Rolf has a rice farm in Thailand, King Snake Organic Farm. He grows wonderful rice varieties, and everything is organic! Rolf has also been growing Ticino (Switzerland) Loto rice for a few years now, which is great for risotto. He sent my order to my friends in Hua Hin and of course I had to cook risotto for all the guests there. I can tell you they didn’t just lick their fingers!!!

Sensational! Wonderful! The best risotto of my life! Were just three of the comments I heard. And I am now happy to pass these compliments on to Rolf and his staff! With the risotto I served small scaloppine with lemon sauce, a feast!

Prep time

20 min

Cooking time

50 min

Portions

Total time

1 h 10 min

Ingredients

Risotto

350 g Loto Reis from the King Snake Organic Farm
20 g Butter
2 tbsp Olive Oil
1 L Broth
200 ml White Wine
1 red Onion, chopped
3 Garlic cloves, chopped
Salt and Pepper
Paprika
Grated Parmesan
50 g Cream Cheese
1 Handful Rucola/Rocket
some Chili
50 g Butter

For the Scaloppine

1 Pork Fillet
2 Onions, sliced
5 Garlic cloves, sliced
Olive Oil
1 Lemon, the skin either grated or cut into small cubes
2 Lemons, the Juice
1 Lemon, sliced
100 ml Cream
Salt and Pepper
Paprika
Chili
some chopped Chives

Instructions

Step 1

For the Risotto heat the 20 g butter with the 2 tablespoons olive oil in a saucepan and sauté the onion and garlic. Add the rice and stir fry until it is translucent. Do not let it burn!!! Then deglaze with the white wine! It sizzles nicely! Keep stirring!!! The more you stir, the creamier the risotto will be, because that’s how you dissolve the starch in the rice. This also means that you NEVER wash risotto rice!!!

Step 2

Now always let the liquid slowly boil down, keep stirring and keep mixing in some of the vegetable broth. Season well. When the rice is almost soft, add the cream cheese, chopped arugula, grated cheese and 50 g butter and mix well again. Let simmer until rice is soft and creamy.

Step 3

Cut the pork tenderloin diagonally into thin slices with a sharp knife and pound them flat. Then season on both sides.

Step 4

Heat the olive oil in a shallow pan and fry the onions and garlic until translucent, then add the lemon skin or zest. Fry briefly, then set aside.

Step 5

n the same pan, heat some more olive oil and fry the scaloppine on both sides. Add the cooked onions, garlic and lemons and mix well, season well.

Step 6

Now add the lemon juice and let it warm up well, then slowly pour in the cream and mix. Add the chives. Arrange on a platter and decorate with the lemon slices. Serve with the risotto.

Notes

Buon Apetito!

Rolf’s Risotto Rice with Pork in Lemon Sauce