Pork loin and mushroom risotto

• Prepare a white stock.
• Chop the onion, the carrot, the leeks into brunoise and fry to soften.
• Chop the marinated pork loin and add to the softened vegetables.
• Cut the sweet pepper into strips and cook in some oil.
• Sauté the sliced mushrooms.
• Boil the peas.

For the rice:

• Mix the rice with a little oil to cover the grains
• Add the vegetables, pork, peppers, mushrooms and peas.
• Cover with two and a half parts of white stock for each rice part, and cook in the oven or on the stove for about fifteen minutes.
• Shaking the pan slightly during cooking.
• Add the Parmesan cheese just before removing from the heat.
• Add more stock if needed.