Pork Roulades with Fresh Herbs and Green Risotto with Beer
Flavors of France. Difficulty: Easy. A collaboration between VFC and the Maîtres Brasseurs de France.
⏱️ Prep: 5 min🍳 Cook: 30 min
Ingredients
| 4 portions | pork (bone-in chops or butterflied loin chops) | |
| 1 bunch | chervil | |
| 300 g | short-grained Arborio rice | |
| 300 g | peas (fresh or frozen) | |
| 300 g | small mushrooms | |
| 300 g | shelled beans | |
| 100 ml | March beer or other pale beer (lager) | |
| 1 liter | very hot chicken stock | |
| 1 | large onion, finely chopped | |
| 3 tbsp | 45 ml | olive oil |
| 75 g | butter | |
| — | grated parmesan | |
| 1 lemon | lemon juice | |
| — | salt and pepper |
Instructions
Preparing the vegetables:
- Cook the beans in boiling salted water. Drain and set aside.
- Cook the peas the same way.
- Cook the mushrooms over high heat in a non-stick pan. Once they release their liquid, sauté a few moments and set aside.
- Clean the chervil and divide it into four bunches. Set aside. Preparing the risotto:
- In a large saucepan over medium heat place the oil, onion and rice. Cook for 3 minutes, stirring, until the rice is pearly-transparent.
- Add the beer and let it evaporate. Add broth just to cover, season with salt and pepper, and cook until almost fully evaporated, stirring constantly.
- After 15 minutes, add the vegetables and cook 5 minutes more, until the rice is tender but firm and the mixture is creamy.
- Mix in the butter and grated parmesan; stir well. Cooking the pork and presentation:
- While the risotto cooks, sear the pork in a skillet on both sides. Season with salt and pepper and drizzle with lemon juice.
- Place a bunch of chervil on each piece of meat.
- Roll up the meat and fasten with a toothpick.
- Drizzle the risotto lightly with olive oil, plate it and top with the pork rolls. Serve immediately.