Risotto

Clifton M. Holt
Chef/Proprietor
Little Savannah Restaurant & Bar
3811 Clairmont Avenue South
Birmingham, Alabama 35222
http://www.littlesavannah.com/
 
 
1 Smoked Rack of Pork Ribs, cooled, pulled and coarsely cut
2 Stalks Celery, Diced
1 Red Onion, Diced
1 Red Pepper, Diced
1 Poblano Pepper, Diced
2 Garlic Cloves, Minced
½ C Dry Vermouth
1 Shot Bourbon
1/8 Cup Bacon Fat
8 oz Arborio Rice
1 qt. Chicken Stock
½ Cup Bob Sykes BBQ Sauce
Salt, Pepper
 
Keep stock at a low simmer on back burner.  Render bacon fat and reserve bacon for later use.  Heat bacon fat in large heavy saucepan.  Add celery, onion and peppers and cook till soft.  Add rice and cook, stirring constantly, for 2 minutes.  Add ¼ cup of vermouth and cook, stirring, until rice absorbs the liquid.  Begin adding stock ½ cup at a time as previous amount is absorbed, stirring constantly to avoid sticking. Add Garlic. You might not have to add all the stock. The entire process should take 25-30 minutes with the pot at a constant simmer.  When done, the grains should be creamy outside and slightly chewy inside. Add the remaining vermouth, BBQ Sauce and bourdon and give the risotto a good stir to mix it all up. Add the rib meat and fold it in. Be careful, as you don't want the meat to break up. When the meat has warmed through, taste, if needed season with a little salt and pepper.

GDA Cooking - February 11, 2013