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Trappist Ale Risotto with Grilled Pork

A fun twist on risotto with trappist ale and Jarlsberg cheese.

Course Main Course
Cuisine German
Keyword Trappist Ale Risotto with Grilled Pork
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Our Growing Paynes

Ingredients

Grilled Pork

  • 1 lb Pork Loin 453g
  • 1 cup Trappist ale 8oz
  • 2 tbsp stone ground mustard
  • sea salt and freshly ground pepper

Trappist Ale Risotto

  • 2 tbsp garlic infused olive oil
  • 1/2 medium sized scallion/green onion chopped
  • 3-5 shiitake mushrooms chopped
  • 2 tbsp stone ground mustard
  • 1 cup Trappist ale 8oz
  • 1 1/2 cup risotto 290g
  • 1 cup frozen peas 130g
  • 5 cups veg bouillon, needs to be hot. 40oz
  • 1 cup grated Jarlsberg cheese 85g
  • sea salt and freshly ground pepper to taste

Instructions

Grilled Pork

  1. Mix the marinade ingredients together and add the pork loin. Cover and chill for at least an hour.

  2. Heat the grill to medium high. Cook the pork until very light pink in the centre. Once cooked, let it rest for several minutes before slicing.

Trappist Ale Risotto

  1. Heat the olive oil in a large skillet. Add the scallions/spring onions and mushrooms and sauté for a few minutes.

  2. Add the risotto and cook for a minute. Then add the mustard. Stir well and cook for another minute. Then add the Trappist Ale. Cook again for another minute.

  3. Begin adding the bouillon 1/2-1 cup at a time. Add the peas at this point as well. You don't want the risotto to be boiling but you want a good simmer going. As the liquid reduces, add more bouillon. Throughout this process stir frequently.

  4. When the last of the bouillon is being added, add the cheese. Stir well and season with sea salt and freshly ground pepper.

Putting it all together

  1. Slice the pork. Spoon the risotto onto a plate. Place the pork on top of the risotto and grate Jarlsberg over the top. Serve immediately.