Smoked Roll of Greek Black Pig of Olympus with Sun-Dried Tomato & Graviera Cheese, served with Christmas Risotto, Greek Black Pig Sausage, Dried Fruits, Chestnuts & Fresh Aromatic Herbs

Roll Preparation

1. Remove the netting from the roll.
2. Heat a pan with some olive oil.
3. Add the roll, thyme, and butter and sauté.
4. Deglaze with the red wine and let it evaporate.
5. Add the vegetable stock.
6. Transfer the roll with its juices into a roasting dish.
7. Bake in a preheated oven at 180°C (356°F) for 45-50 minutes.
8. In a small bowl, mix the honey with the pomegranate juice.
9. When the roll is cooked, place the cooking liquids in a small saucepan, bring to a boil, and thicken with a roux to make the sauce.
10. Brush the roll with the honey-pomegranate mixture and bake uncovered at 200°C (392°F) for 12-15 minutes.
The roll is ready.

Risotto Preparation

1. Finely chop the onion.
2. In a pot, heat some olive oil and sauté the onion.
3. When it turns lightly golden, add the rice and stir gently.
4. Deglaze with half the white wine, add the bay leaf and half the vegetable stock.
5. Stir frequently with a wooden spoon until the liquid is mostly absorbed.
6. In another pan, heat some olive oil and sauté the Greek Black Pig sausages and chestnuts.
7. Deglaze with the remaining white wine.
8. Add the dried fruits, cut into small pieces, and gradually add the remaining stock, allowing the rice to absorb it slowly. Season with salt and fresh pepper.
9. Once most of the stock is absorbed, add the herbs, remove from heat.
10. Add the butter in pieces and the grated Parmesan cheese and stir well until the risotto is creamy and cohesive.

Plating
Place the risotto in the center of the plate, top with 3 slices of the roll, drizzle with the sauce, and sprinkle with pomegranate seeds.