In Partnership with the Southern Weekend

Mariposa chef dishes on new Fall menu

Neiman Marcus Honolulu celebrates 20th Anniversary

Neiman Marcus’ popular restaurant Mariposa is unveiling a new Fall menu and host Jobeth Devera got the chance to taste one scrumptious dish from executive chef Lawrence Nakamoto and loved it so much she plans to go back for more!

For more information: FB: @mariposahawaii, IG: @cheflawrencenak, FB:@neimanmarcus

RECIPE:

Big Island Osso Bucco with Sesame Watercress Risotto
1 Serving
8oz Short Rib
¼ c Soy
1pc Ginger rough chop
4 Garlic Cloves smashed
1Tbsp Sesame Oil
1 onion rough chop
4 cups water
Salt and Pepper

¼ c Arborio Rice
1/4 c White Wine
2Tbsp Diced onions
4c Chicken Broth
¼ c Watercress Chopped
1 Tbsp Butter
½ tsp toasted sesame seeds
¼ tsp sesame oil
1 Tbsp Parmesan Cheese
¼ tsp olive oil
Salt and pepper to Taste

Season all sides of the short ribs and sear in a pot.  Remove short rib and add ginger, garlic and onions.  Cook until lightly caramelized.  Add the rest of the ingredients and short rib to the pot.  Cover and simmer for about 2 hours or until tender.  Remove short rib and strain liquid.  Store short rib in liquid over night before serving.

For risotto add oil and onions to a pan and sweat until translucent.  Add Arborio rice and toast for 2-3 minutes.  Add wine and allow liquid to be fully absorbed.  Add chicken stock ½ c at a time each time allowing all the liquid to absorb until adding more.  You may not need all the stock or may need more depending on how to like your risotto.  Once you get the rice to desired texture add watercress, butter, cheese, sesame seeds and sesame oil and stir off the heat until combined well.

To served warm up the short rib in the liquid you reserved from cooking.  Place risotto down first and short rib on top.  Reduce the braising liquid by ½ and pour over the dish.  Garnish with green onions or kimchi.