A fun twist on risotto with trappist ale and Jarlsberg cheese.
Mix the marinade ingredients together and add the pork loin. Cover and chill for at least an hour.
Heat the grill to medium high. Cook the pork until very light pink in the centre. Once cooked, let it rest for several minutes before slicing.
Heat the olive oil in a large skillet. Add the scallions/spring onions and mushrooms and sauté for a few minutes.
Add the risotto and cook for a minute. Then add the mustard. Stir well and cook for another minute. Then add the Trappist Ale. Cook again for another minute.
Begin adding the bouillon 1/2-1 cup at a time. Add the peas at this point as well. You don't want the risotto to be boiling but you want a good simmer going. As the liquid reduces, add more bouillon. Throughout this process stir frequently.
When the last of the bouillon is being added, add the cheese. Stir well and season with sea salt and freshly ground pepper.
Slice the pork. Spoon the risotto onto a plate. Place the pork on top of the risotto and grate Jarlsberg over the top. Serve immediately.