500 milliliters vegetable stock (separated into 5)
30 milliliters smoked maple syrup
Sea salt and fresh ground pepper to taste
30 grams candied pecans
115 grams Arborio rice
100 milliliters white wine
115-170 grams portion of bison short rib (you can use beef as a substitute)
2 medium size white onions (rough cut)
3 large carrots (rough cut)
1/2 whole celery stalk (rough cut)
3 bay leaves
1/4 cup peppercorn whole
1/2 bunch thyme
1 can tomato paste (369 milliliters each)
0.5 liter red wine
Pickled Saskatoon berries:
1 cup red wine
1 cup water
1/4 cup sugar
2 tablespoons salt
1 cup Saskatoon berries
Heat the extra-virgin olive oil in a large saute pan over medium-low heat. Stir in the garlic, beets, carrots, pumpkin and onion and arborio rice. Cook over medium-heat for three to four minutes. (stirring constantly to reduce liquid)
When liquid is reduced, add in white wine and deglaze the pan. Begin to pour in the pumpkin puree and 100 milliliters vegetable stock at time, then reducing. Repeat five separate steps of 100 milliliters at a time until stock is reduced.
Make sure to stir the risotto every now and then, and feel free to pour in a ladle of extra warm water if the mixture goes too dry.
Continue to cook until all ingredients are evenly incorporated and tender to bite.
Remove from the heat and stir in finely chopped sage and optional finely chopped parsley. Drizzle with extra olive oil, season with freshly ground black pepper and serve.
Garnish with smoked maple syrup, and 30 grams candied pecans and micro greens.
Cure meat 12 - 24 hours before braising (wash cure off before browning).
Place small layer of oil across flat top or tilt skillet and turn to 350 degrees.
When oil is hot boiling placing meat flat (single layer and not piled on top of each other). Cook on each side for five minutes.
Drain the oil from the flat top or tilt skillet (but do not wash the surface).
Roast mirepoix (carrots, onions, celery, bay leaves, peppercorns, thyme) at 350 degrees for 30 minutes.
Add roasted mirepoix to flat top or tilt skillet and saute for two to three minutes. Then deglaze with red wine.
Then deglaze with red wine for another two minutes.
Add beef stock to slightly cover mirepoix. Then place browned short rib on top of evenly spread mirepoix.
Add tomato paste evenly spread over the top of the ribs.
Pour the remaining stock on top of the ribs, making sure the ribs are totally submerged.
Turn the temperature up to 400 degrees and bring to a boil. Then reduce heat until 250 degrees to simmer.
Let ribs cook for four hours or until meat is soft and tender.
Once meat is cooked, put meat into cambro. Strain the hot liquid separating the mirepoix from the stock. Pour remaining stock over the meat and cool with ice wands two centimeters off the top.
Serve right away and garnish with pickled saskatoon berries, or cool and store for a later date.
Pickled Saskatoon berries:
Heat the red wine, water, salt, sugar in a sauce pan.