|
| | 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.
|
