Recipe: Risotto with Pork Tenderloin

Risotto, a classic Italian dish, is famous for its rich, creamy consistency and deep flavors. The taste of a well-prepared risotto is often complex and can vary depending on the ingredients used, but the base is usually a delightful combination of the rich broth in which the rice is cooked, the nutty touch of Parmesan cheese, and a subtle hint of white wine.

The texture of risotto is unique; it is simultaneously creamy and al dente and should slowly flow from your spoon when you serve it, which in Italy is known as "all'onda" or "wavy." And wavy it will be! Accompanied by a juicy pork tenderloin, slowly cooked in the BBQ or oven, this dish promises a symphony of rich, deep flavors. Temperature is the keyword and ensures that you prepare your dish perfectly. Enjoy!

Ingredientsfor 4 people:

• 1 pork tenderloin
• Old Dutch Roast Seasoning
• 4 slices of prosciutto
• 100 grams of mozzarella
• 2 cloves of garlic
• 50 grams of butter
• Olive oil
• 200 grams of risotto rice
• 1 shallot
• 100 ml of white wine
• 500 ml of broth
• A handful of green beans
• Parsley and chives
• 2 tablespoons of pesto
• 50 grams of Parmesan cheese
• Salt and pepper to taste

Benodigdheden:

• The Windmill Cast Iron 6Qt Dutch Oven (without legs)
• The Windmill Cast Iron skillet
• Cutting board
• Chef's knife
• Oven or BBQ

Preparation time: 60 minutes
Cuisine: Italian

Method:

1. Preheat the oven to 180 degrees Celsius.
2. Generously season the pork tenderloin with the Old Dutch Roast Seasoning. Cut the tenderloin widthwise to create a space to insert the prosciutto and mozzarella. Stuff the tenderloin with the prosciutto and mozzarella.
   
   
   
3. Heat the cast iron skillet over medium heat and melt the butter with the garlic. Place the pork tenderloin in the skillet and brown it on all sides. Then place the skillet in the oven and bake the tenderloin for about 30 minutes.
   
   
   
4. While the pork tenderloin is in the oven, prepare the risotto. Finely chop the shallot and sauté it in a pan with a splash of olive oil. Add the risotto rice and stir well. Deglaze with the white wine and let the alcohol evaporate.
5. Gradually add the broth to the risotto while stirring continuously. After about 15 minutes, add the finely chopped beans, parsley, chives, and pesto. Cook the risotto until the rice is soft and creamy.
6. Stir the butter and Parmesan cheese into the risotto for extra creaminess and season with salt and pepper.
7. Remove the pork tenderloin from the oven and let it rest for a moment. Then cut it into nice slices.
8. Serve the risotto on a plate, place a few slices of pork tenderloin on top, and garnish with extra green herbs.

Enjoy your meal!