Nan & Byron's
Pumpkin Ale Braised Short Rib & Ginger Pumpkin Risotto
8 quarts Water
1 each Carrot
2 each Yellow Onions
½ Head Celery
2 each Pears or apples
2 each Whole Allspice
1 tsp Whole Coriander Seeds
1 Sachet (thyme, Parsley, Peppercorns, Bay leaf): Take a few of each of these items wrap in cheesecloth or a coffee filter and tie with twine.
Add all vegetables in a Medium to large stock pot and sweat vegetables until soft releasing aromas as well as changing color to a lighter shade. Add water, sachet, and spices and slowly bring water to a slow simmer then continue to cook for 45 minutes to an hour until stock is flavorful of veggies. Strain so stock is free of spices and vegetables keep in a warm place for Risotto. If making stock is not an option check your local grocery store for vegetable base product.
Risotto Makes 20 portions
2 lbs Risotto/Arborio Rice
1 each Yellow Onion Diced
4 Cups White Wine
3-4 Quarts Vegetable Stock
12 oz butter unslated
Salt + Pepper
4 Cups Grated Parmesan
1 small to medium Pumpkin
8 ounces fresh ginger (peel first before chopping)
½ Cup Mirin
You have two options when making risotto: One make day of for your meal or make a day ahead. Small dice yellow onion then add it to a low to medium large pan sweat, then add risotto and saute for about 1-2 minutes making sure the rice does not stick to the bottom. Add White wine and cook until alcohol is burnt off. Then add an 8oz ladle of veggie stock continue stir while liquid is in the pot as it will absorb into the rice you will repeat this step at least 4-6 times. Risotto usually takes 20 minutes to cook completely if you decide to make a day in advance cook risotto only ¾ of the way done till rice is al dente. You can taste by biting into the grain, seeing the outside to be pale while the inside will be white and chalky. Once al dente place on a sheet tray and cool. When you're ready to prepare your risotto we will simply add hot veggie stock and stir to re-gain starchiness. If making day of add liquid until rice most all the way cooked then add pumpkin ginger mix, butter, grated parmesan, and salt + pepper to taste.
Open Pumpkin, remove seeds and guts, remove rind from flesh and set aside. Only save a quarter of the pumpkin rind. Take flesh and small dice pumpkin to match the amount of risotto you should yield a 2-3 quarts. Finely chop ginger after it is peeled (use the back of the spoon to peel skin). Once ginger is finely chopped add to a medium heated sauté pan with oil and render, about half way through the rendering process add the mirin then reduce for 30 seconds to a minute and add all diced pumpkin make sure not to over crowd your pan and that heat is not too hot that it breaks down the pumpkin. Stir very gently folding instead of stirring. Set aside for when finishing risotto dish.
Braised Short Rib
8 lbs Short rib (Bone in more flavor or bone out easier to portion)
2 Tablespoon Roasted Garlic (whole peeled garlic cooked in oil slowly until soft)
3 Tablespoons Brown Sugar
1 Quart Pumpkin Spiced Ale
4 Quarts Veal Stock (use Beef or Chicken if no veal available)
2 each Yellow Onions
Sachet (1 Tbl Blk Peppercorns, 8 sprigs thyme, 2 sprigs Rosemary, ½ bunch Parsley, 2 sprigs Sage, 2 each bay leaves)
Pumpkin Rind from trimmings
In a Large round braising pot heat to medium to high then add oil to coat the bottom, sear short ribs to gain deeply caramelized color remove from pan set a side. Add onions and sweat then add pumpkin ale, roasted garlic, pumpkin rinds, brown sugar, and sachet. Cook for 5-7 minutes then add short ribs and add stock to come up 3 quarters of the way on the short ribs. In an oven set to 325 degree cook short ribs for 2 ½ to 3 hours or until tender. Meat should be able to pull apart or tear. Serve immediately or cool in the liquid for a more pungent flavor the next day. Just heat up the same way as braising and serve.
Finishing the Risotto
Have veggie stock hot, in a warm pan or pot add risotto, depending on how many people are eating about 1 cup is more than enough for a single person. Stir risotto with a rubber or wooden spoon adding veggie stock to loosen it then allowing heat to tighten it back up. Add 1 tablespoon butter and 3 tablespoons of grated parmesan, also add 3 tablespoons of the ginger pumpkin mix. Season to taste risotto should have the consistency of lava not soup or a tight clump but a slowly moving consistency.