Brie Stuffed Black Mission Figs with Truffle Ham Hock Risotto and Balsamic Port Reduction
From Slates Restaurant
INGREDIENTS
- 1 cup Port wine
- 1/2 cup balsamic vinegar
- 4 fresh California Black Misison figs
- 4 ounces French brie
- 1 teaspoon extra virgin olive oil
Risotto- 3 ham hocks
- water as needed
- 2 tablespoon oil
- 4 small shallots, minced
- 3 cloves garlic, minced
- 1 cup aborio rice
- 3 cups ham stock
- 1/2 cup cream
- 1/4 cup Reggiano cheese
- 2 tablespoon Marscapone cheese
- 1 teaspoon black truffle oil
PROCEDURE
In small saucepan over moderate heat, reduce wine and vinegar until mixture coats back of a spoon. Remove from heat; reserve.
Cut figs halfway through into quarters; open and stuff with brie. Brush with 1 teasponn olive oil and roast for 10 mintues at 350 Â F; reserve.
In large pan, combine ham hocks with water to cover and bring to a boil. Simmer on low until very tender about 1 hour. Remove ham hocks, reserving 3 cups of cooking liquid. When cool, shred and reserve meat.
Measure 2 tablespoons oil into skillet; add shallots and garlic and cook over low heat until translucent. Stir in rice with wooden spoon and stir constantly while adding reserved broth 1/2 cup at a time until rice is tender. Add cream and continue stirring until absorbed. Turn off heat and fold in cheeses, truffle oil and shredded ham hock. Season to taste with salt and pepper. Divide and spoon in serving bowls; drizzle with wine reduction and serve immediately.
Yields:
Serves: 4
