Calabaza Risotto with Indian Pork Pickle, Balsamic Syrup, and Mango Relishz
Calabaza is a Caribbean pumpkin — any pumpkin, or even hard winter squash, will work for the recipe. The stock should be made at least a day ahead so the flavors can blend; it may be prepared even earlier, and frozen until ready to make the risotto. Check the amount of cayenne; if you prefer foods on the milder side, reduce the amount of cayenne used.
Ingredients
- Calabaza Stock
- Canola oil - 2 tablespoons
- Onions - 2, medium, coarsely chopped
- Garlic Cloves - 8, crushed
- Carrots - 2, peeled and coarsely chopped
- Celery ribs including leaves - 3, cut into 1-inch pieces
- Calabaza or Pumpkin - 1, small, peeled and cut into chunks
- Bay Leaf - 1
- Star Anise - 1
- Parsley - 3 sprigs
- Nutmeg - 1/2 teaspoon
- Water - 2 quarts
- Salt and freshly ground black pepper to taste
- Plantain Baskets
- Firm-ripe Plantains - 8
- Canola oil - for frying
- Calabaza Risotto
- Unsalted Butter - 3 tablespoons
- Shallots - 3, minced
- Garlic Cloves - 3, minced
- Saffron - 1/2 teaspoon
- Dry white wine - 2 cups
- Arborio rice - 1 cup
- Calabaza Stock (above) - 2 cups
- Salt and freshly ground black pepper
- Calabaza - 1 cup, cut in medium dice
- Heavy (whipping) cream - 1/4 cup
- Parmesan Cheese - 1/4 cup, shaved
- Indian Pork Pickle
- Lean pork - 1-1/2 pounds, cut in 1-inch dice
- Turmeric Powder - 1 tablespoon plus 1 teaspoon
- Cayenne - 2 teaspoons, to taste
- Salt - 1 teaspoon
- Unsalted Butter - 1 tablespoon
- Shallots - 6, sliced
- Cloves Garlic - 1, minced
- Ginger - 2 tablespoons, freshly grated
- Coriander powder - 3 teaspoons
- cayenne - 1 - 2 teaspoons, to taste
- Extra-Virgin Olive Oil - 2 tablespoons
- Cardamom - 1 teaspoon
- Cloves - 1/4 teaspoon, powdered
- Cinnamon - 3/4 teaspoon
- Distilled White Vinegar - 1/4 cup
- Mango Relish
- Black Bean and Mango Salsa - 1/2, diced
- Red Onion - 1 small, diced
- Red Bell Pepper - 1/2, seeded, deribbed, and diced
- Cilantro - 1 teaspoon, chopped
- Pinch of salt
- Pinch of cayenne
- Balsamic syrup (see Basics) - 1/2 cup
- Green Onion - 1
Instructions
To make the stock: In a large stock pan, heat the oil. Saute the onions and garlic until soft. Add the carrots and celery and saute for 1 minute. Add the remaining ingredients and bring to a boil over medium-high heat. Skim the foam from the top, reduce the heat to low, and simmer for 30 minutes. Remove, let cool, and refrigerate overnight. Bring the stock back to a simmer over medium heat, then strain through a fine-meshed sieve. Remove the calabaza and puree; strain back into the stock and stir to blend. Store in the refrigerator for 24 hours to allow flavors to blend.To make the plantain cups: Peel the plantains and cut into thin lengthwise slices, 1/8-inch thick. In a large skillet over medium-high heat, heat 2 inches of oil to 350 F, or until a bread crumb immediately sizzles and comes to the top when dropped in. On a work surface, criss-cross two plantain slices, pressing at the center. Criss-cross them with four more plantain slices to create a “star,” pressing together at the center each time more slices are added. Using a large spatula, drop into the hot oil. Fry the plantain “star, turning once, until lightly browned and crisp, about 3 - 4 minutes. Invert a cup or small bowl and lay a paper towel over the bottom. Remove plantain “star” from the oil with a slotted spoon and lay over the inverted cup or bowl, pressing the sides down around the cup. Let stand until cooled, then remove and set aside on more paper towels. Repeat this process with the remaining plantains to complete 3 more cups.
To make the risotto: In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Saute the shallot and garlic until softened. Stir in the saffron. Pour in 1/2 cup of the white wine, deglaze the pan by stirring up the browned bits, and add the remainder of the wine. Cook until reduced by half in volume. Add the rice and half of the stock. Cook, stirring constantly, until the rice has absorbed the stock. Season with salt and pepper. Add half of the remaining stock and continue to stir the mixture as it cooks, until the stock is absorbed. Stir in the calabaza and cook 30 minutes longer, until calabaza is tender. Add more stock as needed, stirring mixture often. Add the remaining butter and the cream and stir until the butter has melted. Add the cheese and stir until melted. Set aside, covered, and keep warm.
To make the pickled pork: Season the meat with 1 tablespoon of turmeric, 1 teaspoon of the cayenne, and salt, working the seasonings into the meat with your hands. Set aside. Melt the butter in a medium saute pan over medium-high heat. Saute the shallots and garlic until soft. Stir in the remaining turmeric, ginger, coriander, and cayenne to taste, and cook 1 minute to bring up the aroma of the spices. Stir in the pork and toss to coat. Cook until the mixture is almost dry, then stir in the olive oil. Continue cooking for 10 more minutes. Mix the cardamom, cloves, and cinnamon powder and add to the pork mixture. Cook for 30 seconds, add the vinegar, and cook for 30 more seconds. Remove from heat and set aside.
To make the relish: Toss all ingredients together.
To serve: Place a 4-inch ring mold in the center of a serving plate and fill with risotto. Press down in the center of the risotto to form a concave top. Remove the ring mold and place a plantain basket in the top of the risotto. Fill the basket with pork. Put balsamic syrup in a squeeze bottle and draw 3 curved designs on the plate with the syrup. Place a dot of oil from the pork inside each curve of syrup. Place 4 small spoonfuls of relish around the edge of the plate. Cut the green tips from the inner portions of the onion and place them in the center of the pork for garnish.
