STUFFED MAUI ONION RISOTTO
Maui Onion Risotto with Maui Onion Marmalade and Chive Lemon Gremolata.
Photography by Sean Michael Hower
Appetizer, Main Course, Side Dish
Chef Jojo Vasquez of The Plantation House, Kapalua Maui
Large Sauté Pan
Medium - Large
4 Maui Onion to Julienne, 4 Maui Onion for Plating and 1 Maui Onion for Marmalade
Chicken Stock ( Hot )
Plus Extra For Pick Up
Red Wine Vinegar
Salt and Pepper
In a pot combine olive oil and minced Maui onion to sweat.
Add Arborio rice and lightly toast, deglaze white wine until dry and slowly add chicken stock while stirring. Rice should be al dente.
Spread on a sheet pan to cool at room temp.
Prepare Maui Onion Risotto.
In a large sauté pan, caramelize minced Maui onion then add a shallow amount of hot chicken stock.
Add risotto and butter constantly stirring so it gets creamy.
Season with salt and pepper then finish with Parmesan Reggiano.
Prepare Maui Onion Cups.
Blanch 4 onions in hot water and hollow out for plate presentation. Reserve warm.
Prepare Red Onion Marmalade.
Sweat the diced red onions with a small amount of oil until tender, 2 minutes on medium heat.
Add the rest of the ingredients, except salt & pepper, and turn up the heat.
Reduce until the liquid tightens up and turns into a thicker syrup. Stir often and be careful not to let the marmalade burn.
Season with salt and pepper.
Transfer to another container and cool at room temperature.
Prepare Chive & Lemon Gremolata.
Mince 12 chives and reserve in a small bowl.
Toast an equal amount of panko bread crumbs, cool, add to bowl.
Using a micro plane, zest a lemon into the bowl and season with salt and pepper.
Just make a small batch to give texture and brightness to the creamy risotto.
Plating and Presentation.
Fill hollowed-out onions with risotto.
On a plate, place a heaping spoon of red onion marmalade and then arrange the stuffed onion risotto on top.
Garnish with chive and lemon gremolata and some chopped scallions.
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