Filipino Risotto?! Kare Kare Risotto as inspired by the first Filipino Original Series from Netflix, Replacing Chef Chico, I created my version of this Filipino fusion dish.
Ingredients
Oxtail - 1 LB
Shank - 2 LB
Water - ~16 Cups - Enough to submerge meats
Kabocha Squash - 1/2 Small
Eggplant - 1 Each
Green Beans - 1 Pack
Risotto - 1 Cup
White Onions , small dice- 1/4 small
White Wine - 1/2 can
Peanut Butter Creamy - 4 TBSP
Fish Sauce - TT
Bagoong - TT
Method
1. In a large stockpot place the oxtail and shank inside and submerge with water. Boil on medium to high heat for 45 minutes to 1 hour until meat is fork tender.
2. Remove the top and bottom to the Kabocha squash and cut in 1/2. Remove the seeds with a spoon and then cut in 1/4 inch slices. Cut the ends to the green beans. Slice eggplant into 1/4 inch moon shapes.
3. In a saute pan - heat oil till warm and saute Eggplant till soft. Clean pan out. Use that same pan and fill with water and bring to a boil. Drop green beans in for 3 minutes or until al dente. Remove green beans from water and place separately. Remove water and add oil. Pan Fry the kabocha slices till crispy.
4. Once the oxtail beef is cooked, keep broth warm to use for risotto. In a medium to large saute pan, sweat the white onions and add risotto to toast in oil. Add White Wine and reduce to a thin layer. Add oxtail broth in stages by adding just enough to submerge the rice. Once that has been absorbed, add another set of oxtail broth to submerge the rice.
5. In a mixing cup, place the peanut butter and dilute with oxtail sauce to thin it. Add the peanut butter sauce to the risotto and add enough to taste until the kernels are al dente and taste like peanut butter.
6. Once Risotto is al dente, combine with eggplants. Garnish with green beans and kabocha squash and oxtail and shank.
Enjoy!