Iberian 'presa' pork loin risotto

Chop the garlic and onion and lightly fry them in the pan. Chop the bacon, add it and cook it over a low heat.

Add the rice and white wine and allow the white wine to cook down, stirring constantly.

Add water a little at a time, stirring constantly.

In the meantime, grill the pork and set aside.

When the rice is almost cooked, add the butter and the juices from the pork. Then sprinkle with grated Parmesan.

Serve in a bowl with chopped basil and top with thinly sliced fillets of pork.