Risotto, a classic Italian dish, is renowned for its rich, creamy consistency and deep flavors. The flavor of a well-prepared risotto is often complex and can vary depending on the ingredients used, but the foundation is usually a delicious combination of the rich broth in which the rice is cooked, the nutty notes of Parmesan cheese, and a subtle hint of white wine.
The texture of risotto is unique; it's simultaneously creamy and al dente, and should flow slowly from your spoon when served, known in Italy as "all'onda," or "wavy." And wavy it certainly is! Accompanied by a succulent pork tenderloin, slow-cooked on the BBQ or oven, this dish promises a fusion of rich, deep flavors. Temperature is key, ensuring you cook your dish perfectly. Enjoy!
Ingredients for 4 persons:
- 1 pork tenderloin
- Traditional Dutch Rollande herbs
- 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 white wine
- 500 ml stock
- Handful of green beans
- Parsley and chives
- 2 tablespoons pesto
- 50 grams of Parmesan cheese
- Salt and pepper to taste
Supplies:
- 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
Kitchen: Italian
Preparation method:
Preheat the oven to 180 degrees Celsius.
Generously season the pork tenderloin with the traditional Dutch roulade herbs. Cut the tenderloin widthwise to create a space for inserting the prosciutto and mozzarella. Fill the tenderloin with the prosciutto and mozzarella.
Heat a cast-iron skillet over medium heat and melt the butter and garlic. Place the pork tenderloin in the skillet and brown it all over. Then place the skillet in the oven and bake for about 30 minutes. 
While the pork tenderloin is baking, prepare the risotto. Finely chop the shallot and sauté it in a pan with a drizzle of olive oil. Add the risotto rice and stir well. Deglaze with the white wine and let the alcohol evaporate.
Gradually add the stock to the risotto, stirring constantly. After about 15 minutes, add the chopped green beans, parsley, chives, and pesto. Let the risotto cook until the rice is tender and creamy.
Stir the butter and Parmesan cheese into the risotto for extra creaminess and season with salt and pepper.
Remove the pork tenderloin from the oven and let it rest briefly. Then slice it into neat slices.
Serve the risotto on a plate, place a few slices of pork tenderloin on top and garnish with extra green herbs.
Tasty!