From: Chef Ralph Pallarino, Stella Blu Restaurant, Conshohocken, PA. Yield: 5 servings.
5 medium-size pears, sliced
1⁄4 cup fresh thyme
1⁄2 stick butter
pinch of chile flakes
1⁄2 cup marsala
1⁄4 cup veal stock or reduced
beef broth
pinch of mint
2 lb. pork tenderloins
3 cups chicken stock
2 handfuls baby spinach,
blanched and squeezed dry
3 cups white wine
1⁄4 cup shallots
1⁄4 cup mascarpone cheese
1⁄4 cup heavy cream
1 box arborio rice
1⁄4 cup olive oil
to taste, salt and pepper
as needed, micro greens
For pears: In saute pan add 1⁄4 cup butter, chile flakes, thyme and pears. As butter bubbles and pears become glossy, add marsala and mint with beef stock. Let simmer 5 minutes; reduce by half.
For risotto: In deep saute pan over medium heat, add 1⁄4 cup butter, 1⁄4cup olive oil and shallots. When shallots become translucent, add arborio rice, salt and pepper. Cook rice on medium heat for 3 minutes. Slowly add chicken stock and white wine, a ladle or two every minute until all liquid is absorbed; repeat process for 12 minutes, then turn off heat. Let stand until ready for second process, when pork is ready.
For spinach puree: Add blanched spinach to food processor with one cup of chicken stock and white wine; puree until smooth.
For pork: Cut into medallions. Preheat oven to 400°F. Add remaining oil to nonstick pan; when it is smoking, add salt and peppered pork medallions. Cook 2 minutes on both sides, then place in oven 5 minutes. Take out; let stand 5 minutes.
To prepare dish: Heat up risotto by adding mascarpone, spinach puree and cream. Cook for another 3-4 minutes.
Heat up pears until mixture is bubbling rapidly. Place risotto on plate, arrange pork medallions, top with pear mixture and micro greens.
STELLA BLU
