Bacon-Wrapped Pork Tenderloin with Risotto

Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches. The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes. Add extra water and cook longer if you'd prefer the risotto to be less al dente.

Heat a clean frying pan over medium-high heat and toast the almonds until golden-brown. Remove from the pan and set aside. Meanwhile, wrap the pork tenderloin in bacon. Melt a knob of butter in the same pan and fry the pork for 3 - 4 minutes, then transfer to an oven dish. Roast the pork for 6 - 8 minutes, then remove from the oven and set aside under aluminium foil until serving.

Place the same pan over medium heat. Slice the mushrooms and fry for 6 - 8 minutes, then add the cream and lower the heat. Allow to reduce gently for 6 - 8 minutes. Stir in the mushroom pesto and cook for 2 more minutes. Season to taste with salt and pepper.

Cut the lettuce lengthways into wedges and discard the tough core. Transfer to a serving dish. In a small bowl, combine the basil crème with the white balsamic vinegar and extra virgin olive oil as preferred. Drizzle this over the lettuce and garnish with the toasted almonds. When the risotto is done, stir in half of the pecorino and season to taste with salt and pepper.