In large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat; fry onion, garlic, mushrooms and 1/4 tsp (1 mL) each of the salt and pepper, stirring occasionally, until softened and mushroom liquid is evaporated, about 5 minutes.

Add rice; stir to coat grains. Add stock and wine; bring to boil. Cover and reduce heat to low; cook, stirring once, until rice is almost tender, about 10 minutes. Add peas and Parmesan cheese. Scrape into 13- x 9-inch (3 L) glass baking dish.

Meanwhile, cut pork into 2-inch (5 cm) thick slices. With meat mallet, pound to 1/4-inch (5 mm) thickness. Sprinkle both sides with rosemary and remaining salt and pepper. In skillet, heat remaining oil over medium-high heat; brown pork. Arrange on risotto.

Topping: In bowl, stir together bread crumbs, pine nuts and parsley; drizzle with butter, tossing to combine. Sprinkle over pork. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Add 10 minutes to covered baking time.)

Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until topping is golden, about 10 minutes.