Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Name: Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin
Ingredients: 1 (1 1/2 to 2-pound) pork tenderloin; Olive oil; Salt; Freshly ground pepper; 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish; 1-ounce dried mushrooms; 1 cup boiling water; 3 tablespoons olive oil; 1 shallot, minced; 1 cup Arborio rice; 1 cup chicken stock, heated; 1/2 cup dry white wine; Few pinches salt; 2 tablespoons butter; 1/2 cup grated pecorino romano; 2 tablespoons chopped fresh parsley leaves