Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
INGREDIENTS
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1 (1 1/2 to 2-pound) pork tenderloin
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Olive oil
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Salt
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Freshly ground pepper
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1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
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1 -ounce dried mushrooms
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1 cup boiling water
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3 tablespoons olive oil
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1 shallot, minced
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1 cup Arborio rice
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1 cup chicken stock, heated
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1/2 cup dry white wine
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Few pinches salt
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2 tablespoons butter
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1/2 cup grated pecorino romano
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2 tablespoons chopped fresh parsley leaves
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