Pumpkin Risotto with Cranberries and Parmesan
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Source: KOAA
Ingredients:
1 tbsp Canola Oil
1 tsp Shallots
1 tsp Garlic
1 Pinch Salt and Pepper
1/2 cup Arborio Rice
1/2 cup White Wine
2 cups Pumpkin Sauce
1 tbsp Chives
1 tsp Unsalted Butter
2 oz Shredded Parmesan Cheese
1 oz Dried Cranberries
1 pinch Toasted Pumpkin Seeds
1 Small Roasted Pumpkin
2 cups Fresh Pumpkin
1 Small Shallot
2 cloves Garlic
2 oz Unsalted Butter
1 pinch Ground Cinnamon
1 pinch Ground Ginger
1 pinch Kosher Salt
1 pinch Cayenne Pepper
1/4 cup Honey
1/4 cup White Wine
1/2 cup Orange Juice
2 Bay Leaves
1 cup Heavy Cream
Method of Production:
Heat a medium sauté pan with oil, add shallots and garlic. Lightly sauté shallots and garlic without browning, add rice. While constantly stirring add white wine in small batches and allow the rice to absorb it before adding more sauce. Cook for 20-30 minutes on low heat until the rice is completely cooked. Add the parmesan cheese, dried cranberries, and butter to the risotto and mix thoroughly. Allow to rest for a few minutes and serve in a roasted pumpkin. Garnish with chives and pumpkin seeds.
Pumpkin Sauce
In a large saucepot, melt the unsalted butter on medium high heat and add fresh pumpkin, shallots, cinnamon, ginger, salt, and cayenne. Lightly sauté ingredients for 7-10 minutes and deglaze the pan with the white wine. Reduce the wine by half and add orange juice, bay leaf, and honey. Simmer on medium heat for 25-30 minutes until pumpkin is fork tender. Add heavy cream and puree in batches with a high speed blender. Strain the sauce and season to taste before using.
