Pork Tenderloin and Persimmon Risotto

Using 1 Tb. of butter, saute the pork on medium until cooked thoroughly (3-4 minutes). Set aside.

Melt the remaining butter over medium-low and add shallots. Saute until tender. Add the rice and saute for 3 minutes to toast the rice. Stir constantly.

Season with allspice and cinnamon. Stir. Cover with white wine. Stir.

When the wine begins to cook down, add the chicken broth a little at a time, while continuously stirring, just enough to cover. Repeat until rice is tender, approximately 20-25 minutes. Remember to stir continually.

Season with salt and pepper. Add the pork and about half of the blue cheese and stir. Add the persimmons and 1 tbsp parsley and stir.

Cover and take off the heat. Let rest for 5 minutes. Serve and garnish with more blue cheese and parsley.