Kalua Pig is well suited to a dish like risotto, in fact, it's difficult to go too far wrong using Kalua Pig anywhere you would use pork. The added slaw makes a simple and attractive garnish for all kinds of dishes.
- 1/3 cup finely julienned carrots
- 1/3 cup finely julienned red cabbage
- 1/3 cup finely julienned green cabbage
- 1 tbsp Slivered Scallions
- 4-1/2 cups chicken stock
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/4 cup died onion
- 1 i-inch) piece ginger, smashed
- 1 cup Arborio rice
- 2 tbsp white wine
- Salt to taste
- 6 tbsp fresh corn kernels
- 3/4 cup Kalua Pig
- 3 tbsp quartered mixed mushrooms, such as shiiitakes, oyster, and button
- 6 tbsp finely diced fresh or canned water chestnuts
- 3 tbsp butter
- 3 tbsp truffle butter
- 6 tbsp Lomi Tomato Relish
- In a bowl, combine the carrots, cabbages, and scallions. Refrigerate until needed.
- In a saucepan, bring 2 1/2 cups of the stock to a boil. Meanwhile, in a saute' pan over medium-high heat, heat the olive oil. Saute' the garlic and onion for 2 minutes. Add the ginger and rice, stirring so the rice is coated evenly with the oil. Add the wine. Stirring constantly, add the hot stock to the rice, 1/2 cup at a time, letting the rice absorb the liquid before adding more. Cook for 3 minutes after the last addition. Total cooking time from the first addition of the stock should be about 10 minutes. Season with salt.
- In a large saucepan over medium-high heat, heat the remaining 2 cups of stock until just boiling. Add the corn and Kalua Pig and cook for 2 minutes. Add the mushrooms, water chestnuts, and cooked rice mixture. Cook for 3 minutes longer, or until the liquid is absorbed by the rice. Swirl in the butter, truffle butter, and cheese. Mix until the butter is melted and completely incorporated. Season with salt.
- Divide among individual bowls. Garnish with the relish and slaw.
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