|2.5 lbs. roast|
|2 cup sweet onion, chopped|
|14 oz. can tomato dice with juice|
|2 tbsp. tomato paste|
|1 cup low sodium chicken broth|
|1 tbsp. garlic, chopped|
|3 tbsp. balsamic vinegar|
|2 bay leaf|
|1 tsp. herbs de Provence|
|4 tsp. kosher salt|
|2 tsp. ground pepper|
|1 ½ cup Arborio rice|
|1 cup shallots, chopped|
|¾ cup poblano pepper, stemmed, seeded, diced|
|1 tbsp. garlic minced|
|¼ cup unsalted butter|
|1 tbsp. extra virgin olive oil|
|2/3 cup white wine|
|36 oz. low sodium chicken broth|
|1 cup frozen sweet corn|
|½ cup flat leaf parsley, chopped|
|1 ¼ cup parmesan, grated|
|¼ tsp. ground nutmeg|
|1 ½ tsp. kosher salt|
|½ tsp. ground pepper|
Preheat oven 325F
Cut roast into large chunks, season with 2 tsp. salt, 1 tsp. pepper, 1 tsp. herbs de Provence. Place 5 qt. pot that has a tight fitted lid over medium high heat, add 2 tbsp. olive oil. Add seasoned meat chunks, sear about 4 minutes per side, to achieve brown crust. Remove meat from pan and set aside. Add 1 more tbsp. of olive oil to same pot, followed by onions, garlic, ¼ tsp. salt and ¼ tsp. pepper, sauté 5 minutes. Add canned tomatoes with juices, broth, bay leaves and simmer about 3 minutes. Return meat and meat juices to pot, season with additional tsp. salt and pinch of pepper, allow to come to simmer, cover with lid and transfer to preheated oven for 2 hours. After 1 hour reduce heat to 300F to continue roasting. Then remove pot from heat, allow to sit at room temperature about 10 minutes before serving.
Pour broth into small sauce pan and place over medium low heat, bring to simmer, then turn to low simmer.
Place large sauté pan over medium heat. Add 3 tbsp. of butter and 1 tbsp. of olive oil to large sauté pan to heat. Add shallots and poblano peppers, ½ tsp. salt and ¼ tsp. pepper to pan and sauté 10 minutes. Add rice, garlic and nutmeg and sauté another 5 minutes. Next add wine to pan and stir until wine is absorbed. Now add two full ladles of warm broth and stir until broth is absorbed, do not stop stirring. Continue to add 1 ladle at a time, continuing to stir gently until all broth is gone and the rice releases all its starches and becomes creamy. Finally stir in corn, parsley and parmesan and turn off the heat. Finally stir in last tbsp. of butter ½ tsp. salt and ¼ tsp. pepper and serve immediately!
To serve, scoop a couple of spoonful’s of creamy risotto in bottom of shallow bowl, top with a large piece of tender roast along with a spoonful of roast sauce. Top with additional sprinkle of parmesan and parsley and serve immediately. Enjoy!