Lime Risotto with Pork
- 100 grams Snow peas
- Salt and freshly ground pepper
- 1 small Kohlrabi
- 1 onion
- 1-2 garlic
- 80 grams butter
- 120 grams Arborio rice
- 400 milliliters vegetable stock
- 2 Kaffir lime leaves
- 100 milliliters white wine
- 1 Lime
- 40 grams freshly grated Parmesan
- 300 grams Pork tenderloin (sliced)
- 1 tablespoon Sesame seeds
- Limes (and lemon wedges for garnish)
Rinse snow peas, trim and finely chop. Blanch snow peas for 1 minute in boiling salted water. Place in a sieve, rinse in cold water and drain.
Peel kohlrabi and dice finely. Peel onion and garlic and chop finely. Heat 40 grams (approximately 3 tablespoons) butter in a saucepan. Add kohlrabi, onion and garlic and sauté briefly. Add rice and sauté until soft. Heat vegetable stock to a simmer. Tear kaffir lime leaves in half and add to the rice. Deglaze with white wine. Ladle in about 150 ml (approximately 3/4 cup) of hot stock and cook, stirring frequently, until almost all liquid is absorbed. Continue to add stock in this manner and cook until rice is al dente, 20-25 minutes, stirring frequently.
Rinse lime and finely grate the zest. Squeeze juice from lime. Add lime zest and lime juice to the rice. Season with pepper. Stir in the rest of the butter, Parmesan and snow peas and heat briefly. Season risotto with salt and pepper. Remove lime leaves.
Add the pork slices to the risotto and stir well. Cover the saucepan and let stand for about 5 minutes. Arrange risotto on plates with pork slices and sprinkle with sesame seeds. Garnish to taste with lime and lemon wedges.