Blend together all marinade ingredients then marinate meat for 30 min.

Toast mushrooms then melt butter and add olive oil

Sautee onions and garlic until onions become translucent and aroma of garlic is released

Toast rice until ends become translucent

Deglaze with white wine then stir until liquid is absorbed by the rice

Keep pouring ladles of pork stock on the risotto and keep stirring until risotto is almost done

On the last ladle of stock, add the butter, cheese, cucumber and lettuce then cover

During the last 10 min. of cooking the risotto, start cooking the meat

Once the meat is 70% done, add the julienned onion then when done, top with sesame seeds

Place the cooked meat on top of the risotto and finish with the chopped green onion