Some people sniff the cork when they have removed it, to check it smells of wine. If it smells of mold instead, the wine is probably corked. You can tell if a wine is corked by its smell and taste. It will smell and taste moldy or like a fortified wine if it is corked and will appear to be browner in color.

Corked means that the wine has become oxidized. Corks are bleached with chlorine and this can add to the risk of being corked. Between 2 and 5% of bottles of wine might be corked. Cork producers are looking for other substances to use in the bleaching process rather than chlorine.

If the cork is crumbled or in a bad state, it does not necessarily mean the wine is corked. If bits of cork fall into the wine when you open it, this does not affect the flavor of the wine but pour it through a cheesecloth or fine sieve to remove the cork pieces.

Preheat the oven to 375ºF. Heat ½ a tablespoon of the oil over a medium heat. Fry the garlic, onion, mushrooms and half the salt and pepper. Stir this mixture occasionally until it is soft and the mushroom liquid has evaporated. This should take around 5 minutes. Add the rice and stir well. Add the wine and stock and bring the mixture to the boil. Cover and reduce to a low heat setting. Keep cooking until the rice is nearly tender. This should take about 10 minutes. While it is cooking, cut the pork into 2 inch thick slices. Pound it to ¼ inch thickness using a meat mallet. Sprinkle both sides of the pork with rosemary and the rest of the salt and pepper.

Add the parmesan cheese and peas to the mushroom mixture. Transfer it to a glass baking dish. Meanwhile, cook the pork in the remaining oil in the skillet over a medium to high heat until brown. Arrange the pork pieces on the risotto.

To make the topping, mix the pine nuts, parsley and breadcrumbs. Drizzle them with butter and toss to mix well. Sprinkle the topping over the pork. Cover the dish in foil and bake for 20 minutes. Uncover and bake until the topping is golden. This takes another 10 minutes.

Serves 4