Pumpkin Risotto

• 2 oz. unsalted Butter
• 2 oz. White Onion, small dice
• 1 tbsp. Garlic, minced
• 16 oz. Carnaroli Rice
• 3.5 oz. dry White Wine
• 6 oz. Pumpkin Puree
• 40-48 oz. Chicken or Vegetable Stock
• 1 sprig Fresh Thyme
• 4 leaves Fresh Sage
• 2 oz. Squash, diced sautéed
• 1.5 oz. Porcini Mushroom, diced sautéed
• 2 oz. Parmesan Cheese, grated
• 3 oz. unsalted Butter, cubed and cold
• 1.5 tbsp. Toasted Pumpkin Seeds, chopped
• 1 tbsp. Toasted Hazelnuts, chopped
• 1 tbsp. Italian Amaretti Cookie, crushed
• Chives, thinly sliced (as needed)
• 2 g Porcini Mushroom, for slicing
• 1 piece Parmesan, for slicing
• 6 each Fried Sage Leaves
• Aged Balsamic Vinegar (to taste)
• Extra Virgin Olive Oil (to taste)

In a sauce pot, melt the initial amount of butter (2oz) over medium heat. Once the butter begins to lightly foam, add the diced white onion and garlic. Cook on low heat for 2-3 minutes with out coloring.

Meanwhile bring the chicken or vegetable stock to a low simmer. Add the thyme and sage leaves and steep. Keep the stock warm (note remove the herbs prior to adding liquid to rice).

Next, add the carnaroli rice to the pan and increase the heat to medium. Coat the rice in the butter while stirring with a wooden spoon. Lightly toast the rice in the pan for 1-2 minutes without coloring. This will help keep the texture of the individual grains of rice in the finished risotto. Season lightly with salt and pepper

Add the white wine to the pot and allow to reduce till nearly dry while stirring.

Next, begin to add the warm stock to the rice in 6-8oz increments, while continuing to stir to avoid sticking and to help develop the starches. Constant stirring is not necessary at this stage. Over medium heat high heat, allow each amount of stock added to nearly reduce to dry before adding the next amount. Re-season the mixture half way through as needed.

As you approach the last addition of stock, taste the rice to determine doneness and seasoning. Adjust the amount of stock to your desired degree of tenderness or bite in the rice. This should take between 16-18 minutes. You may have some stock left over. While creamy, risotto should have a slight bit left to the rice and will continue to cook and absorb liquid through the finishing of the dish.

To finish the risotto, once the last addition of rice has mostly absorbed, reduce heat to medium low and add the cooked and diced squash and mushrooms to the rice. Next add the grated cheese and chives. Stir well to incorporate. Taste the mixture and season with salt and pepper as needed.

Remove the rice from the heat and add the reserved diced cold butter and stir vigorously to incorporate and create a creamy texture.

Immediately spoon the risotto on to warmed serving bowls. Top with the chopped nuts, pumpkin seeds and crushed amaretti. Using a mandolin or truffle slicer, shave a few slices of the reserved mushrooms and parmesan cheese on each plate. Top with a fried sage leaf and drizzle with the extra virgin olive oil and reduced balsamic.

Notes-

– Arborio rice can be substituted for Carnaroli rice if not available

– Homemade stock is preferred but avoid purchased stocks with high salt levels

– Other wild or cultivated mushrooms can be used if porcinis are not available. Truffles are a great holiday addition if you have them!

Serves 6 for mid course or 4 for main course