Zucchini Risotto

Ingredients

• 200 g pork tenderloin
• 1 Shallot
• 2 tbsp oil
• 1 tbsp butter
• 7 sage leaves
• 3 tbsp sherry
• Salt
• freshly ground pepper
• 700 ml vegetable broth (ready-made)
• 1 onion
• 1 Garlic clove
• 80 g Butter
• 250 g Risotto rice
• 125 ml white wine
• Salt
• Pepper
• 1 Zucchini
• 1 tbsp Olive Oil

Instructions

1. 1.

   Clean kidneys, rinse and soak in water covered for about 2 hours.

2. 2.

   Bring vegetable broth to a boil. Peel and dice onion and garlic. Heat 40 g butter in a pot. Sauté onion, garlic and rice until translucent. Deglaze with white wine. Gradually add broth while stirring so the rice stays covered. When it has absorbed liquid, add more broth (this takes about 20-25 minutes).

3. 3.

   Stir in remaining butter pieces and season with salt and pepper. Cover and let rest a bit. Rinse zucchini, clean and cut into cubes. Heat olive oil. Sauté zucchini for 3-4 minutes, season with salt and pepper, then mix into the risotto.

4. 4.

   Pat kidneys dry and cut small. Peel and dice shallot. Heat oil and butter. Fry kidneys for 12-15 minutes, adding shallot cubes and sage leaves. Deglaze with sherry, season with salt and pepper. Plate the risotto together with the kidneys.