Chipotle and Pineapple White Balsamic Grill Marinade, Harissa Aioli, & Truffled Btternut Squash Risotto Arancini
Olive oil and balsamic are all over this plate, yet hidden from plain sight. The grass fed N.Y. steak for instance was marinated with a bright and delicious combination of Chipotle olive oil and pineapple white balsamic with a little cracked pepper and sea salt. The aioli on the asparagus is made with Harissa Olive Oil, and the truffled butternut squash arancini was deep fried with UP Certified Hojiblanca from Melgarejo while the risotto was made with a splash of White Truffle Olive Oil.
Chipotle Olive Oil & Pineapple White Balsamic Grill Marinade
1/2 cup Chipotle Olive Oil
1/2 cup Pineapple White Balsamic
2 tablespoons grainy mustard, or Dijon
1 tablespoon sea salt
cracked black pepper to taste
Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below.
Boneless chicken: 1+ hour
Bone in chicken: 2+ hours
Steak: 2+ hours
Pork: 2+ hours
Shrimp/fish: 1 hour
Immersion Blender Harissa Aioli
2 garlic cloves, minced
1/8 teaspoon Kosher salt
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 teaspoon Sicilian Lemon White Balsamic
1 1/4 cups Harissa Olive Oil
In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 1/2 cups.
Truffled Butternut Squash Risotto for Making Arancini
1 1/2 cups Arborio rice
2 cups hot vegetable or chicken stock
1/2 cups white wine
2 tablespoons UP Extra Virgin Olive Oil
1 teaspoon white truffle oil
1 cup roasted butternut squash, coarsely mashed
1/2 cup finely diced onion
1/2 cup grated Pecorino Romano cheese
sea salt to taste
In a heavy bottom wide skillet or saute pan set over medium heat, saute the onion in the olive oil until translucent. Add the rice and saute until just lightly beginning to toast. Stirring all the while, add the wine and continue to saute and stir until it is absorbed. Add the stock by the half cupful stirring constantly until each a addition has been absorbed. When half of the stock is used, add the butternut squash and stir. Continue adding the remaining stock. Off heat, finish by adding the cheese and truffle oil. Adjust seasoning and serve as is, or if you will be making the arancini above, put into a covered container and refrigerate overnight.
Recipe for butternut squash risotto
1/2 pound mozarella fresca in 1" pieces
1 1/2 cups of bread crumbs
1 cup flour
2 large eggs, beaten
UP Extra Virgin Olive Oil for frying
Heat the oil in a heavy bottom pan or fryer to 350 F. Grab two tablespoons of risotto and place in the palm of your hand. Make an indentation in the center of the rice and add a small piece of cheese. Form the ball around the cheese, dredge in flour, then in the beaten egg, and then into the bread crumbs. Preheat the oven to 200. Fry the arancini until the breadcrumbs are golden brown. Set onto a rack, and place into the oven to keep warm as you fry the remaining arancini.
Makes 8-10 arancini