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February 2015  - Cheddar & Apple Risotto with Smoked Bacon

The perfect dish to tempt your Valentine!
 
Penrose Room Chef de Cuisine - Greg Vassos

Ingredients:

  • 9 ¾ cups Colorado apple cider 
  • 2 onions, sliced 
  • 1 head garlic 
  • 1 pound sharp, cheddar
  • 1 tsp black pepper 
  • 1 bunch thyme 
  • 18oz smoked bacon, diced 
  • ½ onion, minced 
  • ¾ tsp sea salt 
  • 17 ½ oz carnaroli rice 
  • 10 oz sharp cheddar, grated 
  • 3 jalapenos, minced

Preparation:

  • Put onions, garlic, peppercorn, thyme, and cheddar in cheesecloth and tie.
  • Place in a pot and pour cider directly over.
  • Reduce by almost half. 
  • Strain mixture. 
  • Caramelize bacon in pan, add onions and sweat, then toast rice for two minutes. 
  • One ladle at a time add cheese stock. 
  • Once absorbed add more stirring constantly. 
  • Cook risotto until it has a small amount of bite. 
  • Season with sea salt, add diced jalapeno, then fold in cheddar cheese. 
  • Sear off pork belly on both sides. Garnish with honey crisp apples, brussel sprouts, and parmesan tuile.

 


 

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