Top Chef Masters, Season 1, Episode 2, Elimination Challenge Winner

STOCK / BROTH FOR RISOTTO

• 1 whole chicken
• 24 shrimp, cleaned, heads removed for the broth (same shrimp used later)
• Water from 5-6 fresh young coconuts

RISOTTO

• 1/2 pound butter and 1-2 tablespoons
• 3 cups risotto
• 1-1 1/2 cups white wine
• 6 live sea urchins, cleaned

PRAWNS

• 24 shrimp, cleaned, legs remove (same shrimp used in broth)
• 2-3 tablespoons olive oil
• Sea salt to taste

CLAMS

• 24-30 clams
• 1/2 cup white wine

MANGO SALAD

• 5-6 ripe mangoes
• High quality extra virgin olive oil, to taste
• Gray salt to taste
• Fresh ground pepper to taste
• 1 tablespoon pickled ginger, minced
• Splash rice wine vinegar
• Juice of 2 limes
• Juice of 2 Meyer lemons
• 2 teaspoons minced mint
• 2 teaspoons minced basil

BOAR STRIP LOIN, OYSTER BEET SAUCE

• 2 small loin of boar
• 1/2 cup pineapple juice, and 1/2 cup juice with pineapple chunks
• 1 can corn, save juice
• 1 jar dill pickles, save some juice
• 1 bottle dark beer
• 6-9 oysters
• 1/2 -1 tablespoon butter

STOCK / BROTH:

Place whole chicken and shrimp heads in a large pot. Cover with water and simmer for 30-40 minutes. Strain broth. Place back on heat, add coconut water and continue to simmer.

RISOTTO:

In a separate pot melt butter and add risotto while stirring. Sauté until there is a slightly nutty aroma. Add the white wine and continue to cook until the wine is absorbed. Add broth slowly, ladle by ladle. Cook until risotto is rich and creamy but still has some resistance.

Gently stir in 3/4 of the sea urchin keeping it intact.

Spoon risotto on plates and use the rest of sea urchin as garnish.

PRAWNS:

Keep shell on, score with a knife down the middle. Season with olive oil and sea salt. Place scored side on grill over medium heat for about 2 minutes, turn and cook until medium rare.

CLAMS:

Steam in a little white wine and stock until they open.

MANGO SALAD:

Peel the mangos and remove the flesh from the pit. Thinly slice the mango flesh into thin pieces. Combine all of the ingredients with the mango, adding the amount of extra virgin olive oil that you desire.

BOAR STRIP LOIN, OYSTER BEET SAUCE:

Marinate the boar with pineapple juice, some pickle juice, and juice from canned corn for 30 minutes. Sear the boar on the grill and finish by roasting it in the oven until medium rare. Let rest.

SAUCE FOR WILD BOAR:

In saucepan simmer bottle of beer until reduced. Add shucked oysters with their liquor and pineapple chunks and juice. Reduce by about two-thirds. Put through fine strainer.

In small pan return to stove, adding matchstick size sliced pickles (3-4 pickles) and add butter.

TO PLATE:

Slice wild boar, spoon sauce on top. Place and arrange prawns, clams, and wild boar on top of risotto.