Allandale Farm Sugar Pumpkin Risotto
Allandale Farm Sugar Pumpkin Risotto
Courtesy of Jeff Fournier, chef and owner of 51 Lincoln Restaurant in Newton Ingredients
- 1 pound of Arborio rice
- 1 small sugar pumpkin
- 1 small spanish onion
- Blended oil, as needed
- Salt
- 1 cup of white wine
- 1/4 pound of grated Parmesan cheese
- 1/4 pound of butter
Directions
Pumpkin Puree
1. Peel the sugar pumpkin, remove the seeds, and dice into 1" pieces.
2. Dice the spanish onion.
3. Preheat a medium sized sauce pot to medium low heat and add enough blended oil to coat the bottom of the pot. Add the sugar pumpkin, half of the diced oinion, and a large pinch of salt. Stir every minute until the sugar pumpkin is tender. Remove the sugar pumpkin and allow to cool to room temperature for 10 minutes.
4. Puree the cooked sugar pumpkin in a food processor until smooth and set aside.
Risotto
1. Preheat medium sized sauce pan to medium low and add enough blended oil to coat the bottom of it.
2. Add the other half of the diced onion.
3. Sweat the onion with a pinch of salt until translucent, add the arborio rice and season with a pinch of salt.
4. Stir the rice frequently on medium low heat until the rice is toasted but has no color. (TIP: If you put your ear to the rice and it sounds like a bowl of freshly poured Rice Krispies, it is done toasting)
5. Deglaze the pan with the wine and add one 1 cup of water every time the rice absorbs the liquid. Keep adding water and stirring the risotto until the rice is al dente, or firm in the center but not hard.
6. Add 1.5-2 cups of the sugar pumpkin puree to the rice and cook until fully combined.
7. Off the heat, finish by adding the grated Parmesan chese and butter and season as necessary.
8. Plate the risotto and garnish with frid sage and freshly shaved Parmesan cheese. Back to the Recipe of the Month
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