Heat oven to 150°C. Trim the pork loin fillet. Fry the meat in some butter and oil until brown. Place the meat in an ovensafe dish. Mix the herbs with oil, veal stock, garlic and lemon zest.
Cut a lemon in wedges and slice the celery in thin slices. Spread the grated parmesan cheese over the meat. Sprinkle the meat with olive oil, salt and pepper. Serve the carpaccio with the lemon and celery as side dishes.
Grate the parmesan cheese. Chop the almonds in a blender. Add the parsley and mix until it is a crumbly paste. Add the olive oil and mix all together to a creamy sauce. Season with salt.
While the sauce is simmering. Start with the risotto. Peel and chop the onion neatly. Sizzle the onion and rice in a skillet until the grains look transparent. Pour onto the wine and let it boil together with the rice.
