Food

Recipe Corner... Pumpkin Risotto

Thursday, June 15, 2017

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We're in the kitchen with Simon Levy, who not only copped the — 2016/17 Palate Tantaliser award at the 19th staging of the Jamaica Observer Table Talk Food Awards. but, too, a stove from the Frigidaire Professional line.

Levy shares his award-winning recipe as well as his foray into the kitchen...

It began with fire... nothing else. A simple means for Friday night entertainment. Steak and potatoes turned into a herb-crusted crown roast and risotto. Chicken soup transformed into hand-made noodles and a 12-hour Tonkotsu stock. Pork chops matured into home-cured Italian lonza.

These experiences have forged a life around fire for the past 15 years, leading to a stellar reputation at grilling competitions and the creation of Bad Dawg, which we sold to CB Foods. Our company, Roast Meats, came next. A platform used to cater from intimate dinners to music festivals.

Our passion for cooking has inspired us to keep exploring our love of food and creating new experiences that keep the fire blazing!

We followed the smoke and started experimenting with cured smoked meats, hams, bacon, corned pork, pork pastrami, jerky as well as air-cured meats and sausages. We produce in small batches, only what we can handle in order to guarantee quality.

 

E-mail Simon Levy @roastbbq@gmail.com for your own culinary experience.

 

Pumpkin Risotto

with asparagus topped with roast smoked salmon and garnished with house cured bacon jam and a mustard dill sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


Ingredients:


4 cups chicken or vegetable stock
1 cup pumpkin purée
2 tbsp unsalted butter
½ onion, minced
2 cloves garlic, minced
1 tsp kosher salt
1 tsp chopped fresh thyme
1½ cups Arborio rice
¼ cup chopped bacon
½ cup grated Parmesan cheese
¼ cup chopped fresh flat-leaf
parsley
¼ tsp paprika
Fresh ground black pepper
1 cup chopped asparagus
1 serving of smoked salmon

Method:
In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the bacon and fry for 2 minutes. Add onion, garlic and cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.

Add a ladle of warm stock and cook, stirring occasionally, until the liquid has absorbed. Add another ladle of stock, and continue cooking until absorbed again. Continue cooking, adding a ladle of stock at a time, and allowing to absorb in between each addition. Add the asparagus two-thirds into cooking time to cook through. Cook until the rice is done, but has a bite to it. It should be creamy in texture, and will take about 20-25 minutes.
Mix in the parmesan, half of the parsley, and paprika. Season to taste with salt and pepper. Top with smoked salmon, and garnish with a mustard dill sauce and bacon jam. Serve immediately.

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