Recipe for 4 people:
1 suckling pig rack or loin
160 g (about 1 cup) of Arborio rice
10 cl (about 1/3 cup) of white wine
1 small pumpkin
Thyme and a bay leaf for the bouquet garni
A sprig of thyme for the pumpkin
Violet mustard (from Brive or with grape must)Preparation:
"French" the rack to expose the ribs keeping only the cushion and the bone. Put aside.
Prepare the violet mustard sauce. To do so, cook the remaining pieces of the Suckling pig (what was cut away from the ribs) in the oven for 30 minutes at 200°C/400°F or until they brown, without adding any oil. Slice both the carrots and half of the onion. Place everything into a large saucepan, with the now browned remaining cuts; add water covering everything by 5cm/1inch. Add the bouquet garni. Bring to a boil and let simmer for 2 hours. Filter and reduce the sauce until it coats the back of a wooden spoon. Add 2 or 3 soupspoons of violet mustard to taste. Keep warm to prepare for serving.
Prepare the pumpkin risotto. Dice the pumpkin and slice the remaining half onion. In a saucepan with a little olive oil, slowly cook half of the pumpkin with the sprig of thyme for 5 minutes. Heat half a liter (3 cups) of chicken stock.
In a large pan, cook the sliced onion in butter, add the rice and cook until it has a pearly sheen to it. Add the white wine and let it evaporate. Add the other half of the pumpkin and slowly ladle in the chicken stock, stirring constantly, for about 15 minutes or until the rice is firm but cooked.
Remove from heat, add a teaspoon of butter and the grated Parmesan, and then stir in the diced pumpkin confit.
Cook the suckling pig rack in the oven on 200°C/400°F for 20 to 30 minutes, after having seasoned it with salt, pepper and a teaspoon of butter. Baste regularly.
Once cooked, serve the suckling pig in equal portions. Add the risotto and place a few drops of the violet mustard sauce on the plate.The wine: Château Palmer 1995
A wine that will perfectly accompany the tender suckling pig and the chestnut flavors of the pumpkin risotto.