Name: Creamy mushroom risotto with rosemary grilled pork tenderloin
Prep time: 13 min
Cook time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: For the pork tenderloin; 1 (680 to 900g) pork tenderloin; Olive oil; Salt; Freshly ground pepper; 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish; For the risotto; 30g dried mushrooms; 240ml boiling water; 3 tbsp olive oil; 1 shallot, minced; 185g Arborio rice; 240ml chicken stock, heated; 120ml dry white wine; Few pinches salt; 30g butter; 50g grated Pecorino Romano; 10g chopped fresh parsley leaves