Recipe by Chef Shaun O'Neale- Master Chef Season 7 Winner
Note: When I make this dish I usually buy a full pork loin and break it down into ugly pieces for sausage, 4 to 6 pork chops and on 2 to 3 pound loin roast.
2 to 3lb pork loin
1 tablespoon aleppo pepper
Salt and pepper
2 tablespoons extra virgin olive oil
4 tablespoons butter
8 sprigs thyme
2 bunches of asparagus, tough part removed and blanched
4 cups pork stock, can sub chicken or vegetable
2 tablespoons extra virgin olive oil
1 shallot, minced
4 garlic cloves, minced
1 1/2 cup Arborio rice
1/2 cup white wine
1 cup freshly shredded parmesan cheese (from a wedge)
6 tablespoons unsalted butter
Salt and white pepper to taste
Hearts on Fire micro greens (available online)
Micro marigold (available online)
To make the pork loin: Pre heat the oven to 350 degrees. Remove the pork from the fridge 1 hour before you plan to start cooking it, 30 minutes prior to cooking, truss the pork (tie with butchers twine) to keep a nice shape and help cook the pork more evenly. Season the pork with the aleppo pepper and the salt and pepper. Place the 12in CookCraft Dual Handle Casserole Pan over medium high heat on your stove and add the olive oil. Sear the pork loin on all sides until nicely golden, about 2 minutes per side. Once seared, transfer the casserole to the oven and cook for about 45 minutes or until you reach an internal temperature of 140 degrees. Remove from the oven, add the butter and the thyme to the casserole pan and baste the pork loin for about 2 minutes (place on medium heat on the stove to help melt the butter faster. Transfer the pork to a plastic cutting board or plate and let rest for at least 10 minutes.
To make the asparagus risotto: Take the blanched asparagus and cut off the tips roughly 1 inch down the stalk, set the tips aside for garnish. Take the stalks and add them to a high powered blender with 1/2 cup of water and blend until a smooth puree. Transfer to a bowl and add the puree as called for throughout the risotto.
Add the stock to the CookCraft 3qt Sauce Pan and bring to a simmer over medium low heat. Start the risotto when the pork has been in the oven for about 20 minutes, this way your risotto finishes around the time the pork finishes resting. Place the CookCraft 10in Fry Skillet over medium heat on your stove and add the extra virgin olive oil. Once hot add the shallots season with salt and stir often until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the rice season with salt and toast, stir constantly until the rice is slightly golden and hot to the touch. Add the white wine and reduce until completely evaporated, about 3 minutes. Once the pan is dry start to add the warmed pork stock starting with about 1 cup along with about 1/2 cup of the asparagus puree, season with salt. Stir the risotto constantly until all of the liquid is evaporated before adding more stock and asparagus puree. Reduce the amount of the stock that you add each time and repeat this process until the rice is tender and creamy but still able to distinguish individual rice kernels. When the rice is almost done add the parmesan cheese and stir in until completely melted. Add the butter 1 tablespoon at a time once the butter is melted add any remaining asparagus puree for color.
To plate: First, add about 2 tablespoons of butter to a small skillet and add the asparagus tips, cook until warmed through. Roughly chop about 1/4 of the tips and set aside. In the center of the plate add 2 large spoonful's of the risotto. Top with a 1/2 in slice of the pork loin. Place the chopped asparagus around the risotto and then add some of the whole asparagus tips. Place some of the micro greens and flowers around the plate and serve.