Saturday, August 19, 2006

Risotto - Pumpkin Risotto

Serves 4

1/2 cup evoo
1 cup onion, finely chopped
1 bay leaf
2 cups Arborio rice
1 cup dry white wine
4 cups hot chicken stock
2 cups fresh pumpkin (potiron) juice
1 medium pumpkin, peeled, roasted, and pureed (reserve one cup)
1 cup diced pumpkin
1/2 cup grated parmesan
1/2 cup mascarpone
4 T unsalted butter, cut into small pieces
2 oz fried sage
2 oz sage pesto

In med heavy saucepan, heat olive oil over med-hi heat; add onion and bay leaf and saute, stirring continuously, just until softened, which takes about 3-4 mins. Add rice and continue to stir, using wooden spoon, to coat rice with the oil. Add wine and continue cookiing, stirring often, until it has been absorbed by the rice. Add diced pumpkin and pour in small amount of chicken stock and pumpkin juice and stir. Cook and allow rice to absorb. Repeat until all liquid has been used. Stir in pumpkin puree and reduce heat to very low so that risotto doesn't simmer anymore. Stir in parmesan mascarpone, and butter to give risotto a nice, creamy finish. Spoon immediately into heated shallow serving bowls. Garnish with sage and dollop of sage pesto.

0 Comments:

Post a Comment

<< Home