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1
Cut the pork tenderloin into 1/2 inch cubes and place in a 1-quart zipper type plastic bag.
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2
Add to the bag the sun-dried tomatoes, white wine, minced garlic, worcestershire sauce, oregano and red pepper flakes.
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3
Close the bag and use your hands to squish all the ingredients around so that the pork is evenly coated in the marinade.
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4
Refrigerate for at least 2 hours before using.
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5
For the risotto, pour the chicken broth into a medium saucepan and bring to a low simmer.
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6
Heat the olive oil in a large pot or Dutch oven.
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7
Add the yellow onion and shallot and saute for 3 minutes.
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8
Add the arborio rice to the pot along with the oregano, salt and pepper and saute, stirring constantly for about 2 minutes, until all the rice is coated with oil and glistening.
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9
Pour in the white wine and cook, stirring constantly, until it is mostly absorbed.
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10
Begin adding the warm chicken broth to the rice, about 1/2 cup at a time.
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11
Add the broth, then cook over medium heat, stirring very frequently, until most of the broth is absorbed.
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12
Continue adding broth in this manner until all but about 1/2 cup of broth remains.
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13
NOTE: This process should take anywhere from 20-30 minutes.
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14
Begin checking the rice after 20 minutes for doneness.
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15
The rice, when properly cooked should be creamy, but still slightly firm to the bite, or al dente.
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16
While the risotto cooks, add the pork tenderloin cubes, sun-dried tomatoes and any remaining marinade to a medium saute pan and cook over medium heat until the pork is just cooked through.
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17
Add the cooked pork, tomatoes and any accumulated juices to the risotto and mix well.
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18
Reduce the heat to low and add in the chopped fresh marjoram, pecorino romano and fresh mozzarella.
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19
Stir until the risotto is well blended and the mozzarella is melting.
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20
If at this point, the risotto seems too dry, stir in the remaining chicken broth.
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21
Remove the pits from the Mexican avocados and scoop the flesh from each avocado half onto a cutting board, keeping them in one piece.
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22
Cut each half into small dice (about 3/4 inch square).
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23
Gently fold half of the avocado cubes into the risotto.
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24
Do not over mix, you want the avocado to retain it's shape.
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25
Scoop the risotto into large, shallow bowls and garnish the tops with the remaining Mexican avocado cubes.
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26
If desired, fresh marjoram sprigs may be added as a garnish.
