Recipe Index
 |
Pumpkin Risotto & Slow-Braised Pork Belly - courtesy of Stein Eriksen Lodge |
|
| Category: | Entree |
|---|---|
| Description: | This recipe comes to us courtesy of Zane Holmquist, Executive Chef for Stein Eriksen Lodge in Deer Valley. Zane Holmquist leads the talented food and beverage team and oversees the Lodge's biannual menu development as well as the management of overall kitchen operations and special events. A graduate of the Culinary Institute of America in Hyde Park, N.Y., Holmquist displays his culinary versatility through the variety of dishes served to the Lodge's guests, which range from Seared Fois Gras and Crisped Bananas to Braised Utah Boneless Kobe Short Ribs to the famous Stein's Wild Game Chili. The majority of Holmquist's award-winning dishes feature local produce and organic products, and the chef was invited in 2005 to showcase his work at the renowned James Beard House. Enjoy! |
| Number of Servings: | 8 |
| Ingredients: | Pork: 1 lb Pork Belly (available at Meier's Meats in Holladay) Brine: 1/2 Cup Sugar 1/4 Cup Salt 6 Bay Leaves 20 Peppercorns 2 Cups Apple Juice 2 Cups Water Cooking Liquid: 2 Cups Apple Juice 3 Tbsp Sherry 1/4 tsp White Pepper Pumpkin Risotto: 2 Cups Arborio Rice 8 Cups Chicken Stock 2 Tbsp Olive Oil 1 Shallot, minced 1/2 Cup Pureed Pumpkin 1/2 Pumpkin, medium diced 1/4 Cup Butter 1/8 tsp Ground Ginger 1/8 tsp Nutmeg 1 tsp Salt 1/4 tsp Ground White Pepper |
| Preparation - Directions: | Pork: Combine Brine ingredients and completely immerse the pork. Let soak for 4 hours. Drain pork from brine; dry. Place pork in casserole 9 X 9 casserole dish. Add cooking liquids; cover dish with foil or a lid. Cook in 225° oven for four hours. Remove pork from oven and cut into 1" squares and serve over risotto. Pumpkin Risotto: Heat olive oil in a thick-bottom saute pan. Add shallot and saute until translucent. Add rice and saute for 45 seconds (do NOT let rice brown!). Add 2 cups of stock to rice and constantly stir rice until the liquid is almost absorbed (this will take about 8-10 minutes). The key to good risotto is to keep stirring. Add 2 more cups of stock to the rice and keep cook until almost all of the liquid is absorbed again. Add the final 2 cups of stock, the pumpkin puree, the diced pumpkin, the ginger and the nutmeg. Cook until the stock is absorbed and it is a creamy consistency. It will take 25-30 minutes for it to cook this dish to this point. Taste risotto and add salt and pepper to taste. Add butter and serve. |
