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Cinderella Pumpkin Risotto



 

Quantity

Ingredient

Specific Preparation

˝ cup

Extra Virgin Olive Oil

 

1 cup

Shallots

Finely chopped

1 Tbl

Fresh garlic

Chopped

2 cups

Arborio Rice

 

1 cup

White Wine

 

6 cups

Vegetable Stock

 

1 each

Pumpkin, small

About 1 lb.

˝ cup

Asiago Cheese

Grated

4 Tbl

Unsalted Butter

Cut into small pieces

˝ oz.

Truffle Oil

 

 

Method 

 
Cut pumpkin in half. Remove seeds. Butter and roast one half in oven for 30 minutes, or until soft. Puree meat and reserve.

The remaining half of the pumpkin can be skinned, and diced into 1/8” cubes.

In a heavy saucepan, heat the olive oil over medium-high heat. Add the shallots and garlic and sauté, stirring continuously, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil.

Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough vegetable stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.

Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is tender but still very chewy, and most of the liquid has been absorbed.

Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Stir in the Asiago and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls. Drizzle with truffle oil.

 


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