Andrew Lipps

Andrew Lipps of Evergreen, Colo.    
Duxelle-Stuffed Pork with Butternut Squash Risotto and Green Beans
 
Lipps attends Evergreen High School. His recipe was originally submitted in the Family Heritage category.
 
Butternut Squash Risotto
Ingredients
1/2 pound butternut squash, cubed/blanched
4 cups chicken stock
2 tablespoon unsalted butter
2 tablespoons extra virgin olive oil
3 tablespoons finely minced onion
2 cups Aborio rice
1/4 cup grated Pecorino Romano cheese
Salt and black pepper to taste
 
Method of Preparation
1. Place squash in a medium saucepan on low heat.
2. Add butter and oil into the pan.
3. Add onion and sauté until onion is translucent and soft.
4. Add rice and coat rice with oil, using a spoon.
5. Add chicken stock and cook halfway, then add squash.
6. Cook until rice is aldente.
 
Mushroom Duxelle
Ingredients
1/2 ounce butter
1/2 teaspoon shallots or onions
12 ounces mushrooms, finely chopped
1/2 cup Burgundy wine
1 tablespoon capers
1 teaspoon parsley, chopped
Salt and pepper to taste
 
Method of Preparation
1. Heat butter in sauté pan.
2. Add shallots, and sweat them over medium heat.
3. Add mushrooms, and sauté.
4. Add red wine, and cook until dry.
5. Add capers parsley, salt, and pepper.
6. Set in refrigerator to cool.
 
Burgundy Wine Reduction
Ingredients
2 cups Burgundy wine
1 teaspoon sugar
Pinch of salt and pepper
 
Method of Preparation
1. Combine ingredients together and reduce by half or until nappé.
 
Pork
Ingredients
32 ounces pork tenderloin
Prepared Mushroom Duxelle
1/2 cup diced grapes
 
Method of Preparation
1. Butterfly pork lengthwise and spread Duxelle on top of pork
2. On top of Duxelle, add diced grapes.
3. Roll pork with Duxelle inside and tie roll together to prevent opening.
4. Cook in oven to 130 degrees and let sit for 10 minutes.
 
Green Beans
Ingredients
12 ounces green beans
1 tablespoon oil
1 tablespoon butter
Salt and pepper to taste
 
Method of Preparation
1. Sauté green beans with oil and butter until color of beans is of a florescent green.
 
Assembly
1. In the center of plate, crisscross green beans
2. On top of beans, place round mold 2 inches in diameter.
3. Pack 1 cup Butternut Squash Risotto into mold, remove mold.
4. Slice 4-ounce portion wheel of pork.
5. Lean pork wheel against risotto.
6. Around perimeter of dish, evenly drizzle 1 ounce of Burgundy Wine Reduction.