Pineapple Grill’s Kalbi Short Ribs, Edamame & Corn Risotto
With White Truffle Essence, Maui Gold Pineapple Salsa ~ Serves 4

Ingredients:
4# or 4piece of 2.5” cut kosher short rib, bone in. (You can use boneless as well, but I find the bones lend more flavor)
3 ribs celery, rough chop
1 onion peeled and rough chop
1 carrot, peeled and rough chops
2 oz fresh ginger root, rough chop
4 stalk lemongrass, rough chop
6 clove garlic, crushed
8 pc kaffir lime leaf
1 tsp coriander seeds
1tsp whole black pepper
9 pc whole star anise
3 qt beef or veal stock (beef bouillon will do as well)
2 tbl olive oil
Salt and pepper

Method:
Season ribs with a nice dusting of kosher salt and black pepper. Bring a medium to large, low sided sauce pot, (at least 6” deep) to medium heat, add olive oil, add seasoned beef, searing each side for about 30-45 seconds, or until a nice golden color. Remove meat and set to side, keeping pot on medium high heat, add carrot, celery, onion, lemongrass, garlic, ginger, lime leaf, and dry seasonings, coriander, black pepper and star anise, sauté all ingredients for about 1-2 minutes, until translucent, place ribs back on top of vegetables, and add 3 qt beef stock, make sure to cover beef with liquid, bring to a simmer and turn to low heat, cooking about 2 hours, or until meat is tender and falling off the bone. When finished cooking, remove meat from stock, you can save the stock for Kalbi sauce (substitute for water) or discard, you can also at this time remove bones from rib, you may want to trim and rib cartilage that may remain

Place meat on a plate at room temp to rest for about 10 mins, then place warm ribs into your warm *Kalbi sauce to and simmer on very low for about 5 mins to coat your short ribs

*see recipe below

Kalbi Glaze
Ingredients:
2 cups aloha low salt shoyu
2 cups water or Rib stock
2 cups granulated sugar
1 tbl fresh chopped ginger
1 tbl sesame oil
1 tbl toasted white sesame seeds
½ cup chopped green onion
2 tbl cornstarch
3 tbl water

Method:
In a small sauce pot, combine sugar, shoyu, and stock/water, ginger, and sesame oil, bring to a simmer, in a separate small container, combine cornstarch with water to make a “slurry” thickening agent, slowly whisk in “slurry” while sauce is boiling, it will thicken almost instantly, add green onions and set to side. If it is too thick, use a little water to thin.
*Less sugar will give you a more robust soy flavor is you don’t like it too sweet.

Edamame and Corn Risotto with White Truffle Essence
Ingredients:
2 cups Arborio Rice (risotto)
7 cups hot chicken stock
2-4 oz olive oil
¼ cup chopped onion
¼ cup chopped fennel
1 tbl chopped garlic
½ cup parmesan cheese
1 tbl unsalted butter
Salt n pepper to taste
1 tsp white truffle oil
½ cup shelled edamame beans
½ cup fresh corn off the cob

Method:
In a medium sauce pot, or large skillet, bring to medium heat, add a generous amount of olive oil, sauté onions, fennel and garlic for about 1-2 mins, add Arborio rice, and sauté another 1-2 mins, coating all the kernels of rice with olive oil, ladle hot chicken stock into rice, 2-4 oz at a time, always stirring rice, do not let it stick to bottom of pan, constant stirring of risotto is very important, keep adding hot stock to rice until you start to achieve a nice creamy texture, test to make sure it is the consistency you like, a little al dente is how I like my risotto. Finish with some cheese and butter, add more if you like it cheesy and creamy, and fold in raw corn, edamame and white truffle oil. Reserve.

Maui Gold Pineapple Salsa
Ingredients:
1 whole pineapple, peeled, cored, and diced into small pieces
½ cup diced red bell pepper
¼ cup diced red onion
1 tbl chopped cilantro
Juice of 1 lime

Method:
Combine all ingredients, season with salt if needed. You can always add some siracha or sambal to make it spicy!

Enjoy!