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From Wave to Table: Mad about Moi


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(page 2 of 2)

 Web Exclusive recipe:

Prosciutto-wrapped ahi with creamy smoked pork and pea risotto

 
2        3 to 4 ounce  ahi blocks
6        sheets prosciutto
2 tablespoons     salad oil
fresh cracked black pepper     to taste

Season ahi block with fresh cracked black pepper. Wrap each piece of ‘ahi in a prosciutto sheet. In a sauté pan, heat oil. Sear ‘ahi 5 to 8 seconds on each side. Serve over creamy smoked pork and pea risotto.

Creamy smoked pork and pea risotto
4 ounces             butter
4 tablespoons    diced onions
¼ pound           Big Island smoked pork, minced
1 teaspoon          minced garlic
2 cups                 arborio rice
5 3/4 cups         clam juice
2 tablespoons     Parmesan cheese
1 cup                 frozen peas
 

Heat 3 ounces butter in a sauté pan. Add onions, Big Island smoked pork and garlic; sauté 2 minutes. Do not allow to brown. Add rice and stir to coat with butter. Slowly add clam juice and continue to stir until clam juice evaporates, 15 to 20 minutes. Add Parmesan cheese, remaining 1-ounce butter and peas, then season.
 

 

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