Some people steer clear of making risotto because it can be tedious. A risotto is not something you whip up for a speedy weeknight meal, rather it should be paired with a special meal as a side dish.
Risotto is not a dish in which the ingredients are dumped into a pan on the stove top and you set and forget it. You need to watch it, pay attention and watch how the rice begins to take on a plumpness as you swirl in the broth. The end result is so worth it and your guests will love it. After a few attempts at making risotto, you will develop your own technique.
The hallmarks of a good risotto are rice that’s al dente (firm to the bite or with just a bit of chewiness), nestled in a creamy, flavorful sauce.
Today’s creamy-sage scented risotto is paired with lightly seasoned pork tenderloin with a beer-glaze. A key to this entire dish is also to practice mise en place. That’s the French term for having all ingredients prepped and ready to go. You will cook the risotto while the pork tenderloin cooks and rests. The pork should then be at the perfect doneness when the risotto is ready to serve.