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Porcini Mushroom Risotto with Pork Fillet and Apple Slices

Dr Oetker Onken YogurtsThis recipe for Porcini Mushroom Risotto with Pork Fillet and Apple Slices comes from Dr Oetker Onken Yogurts -

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory.
It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

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Porcini Mushroom Risotto with Pork Fillet and Apple Slices

Ingredients for Porcini Mushroom Risotto with Pork Fillet and Apple Slices

500g (1lb 2oz) pork fillet, cut into 1.5cm - 2cm (½ - ¾ inch) slices
3 garlic cloves
150ml (¼ pt) dry white wine
25g (1oz) dried Porcini mushrooms
600ml (1 pt) boiling water
1 red onion, diced
45ml (3 tbsp) olive oil
300g (10 ½ oz) Arborio risotto rice
salt and cracked black pepper
25g (1oz) butter
1 dessert apple, decored and cut into 12 slices
150ml (¼ pt) Onken Natural Fat Free Yogurt

How to make Porcini Mushroom Risotto with Pork Fillet and Apple Slices

  • Place the pork fillet pieces in a shallow dish, sprinkle over the garlic and pour over the garlic and pour over the white wine, cover and leave in a cool place for 1 hour.
  • Place the Porcini mushrooms in a bowl and pour over 300ml (½ pt) boiling water, leave to stand for 20 - 30 minutes.
  • Heat 2 tbsp of olive oil in a large pan, add the onion and fry over a medium heat for 3 minutes, add the mushrooms and fry for a further minute, followed by the rice, stir well together and cook for 1 minute.
  • Add the water from the mushrooms and the wine juices from the pork, season and simmer for 5 minutes, add the remaining 300ml (½ pt) water and cook for a further 15 minutes or until the rice is just cooked.
  • Meanwhile heat the butter in a large frying pan, add the apple slices and slightly brown over a medium heat. Remove and place on a plate.
  • Add the remaining 1 tbsp of olive oil to the hot frying pan, place in the pork fillet pieces and cook over a medium to high heat for 4 to 5 minutes per side. Return the apple slices to the pan to heat through.
  • Stir the yogurt into the mushroom risotto and heat through for 1 to 2 minutes.
  • Serve the risotto in a dish topped with the pork fillet and garnished with the apple slices and chopped parsley.

Serves 4

Dr Oetker Onken