P U M P
K I N R I S O T T O
Here is a comforting risotto, perfect for a brisk Autumn or
Winter day. Though many recipes for pumpkin risotto call for
diced pumpkin simmered in chicken broth, we use a sweet-spiced
pumpkin broth to capture the elusive and delicate pumpkin
P U M P K I N B R O T H
(yield: 7-8 cups of liquid)
R I S O T T O
1 Tbs. butter
1 medium onion, peeled and thinly sliced.
2 carrots, peeled and thinly sliced
1 celery stalk with leaves, washed and sliced
1 leek, washed and thinly sliced,
white and light green parts only
2 cups canned pumpkin puree
8 cups chicken stock
1 bay leaf
1/2 tsp. whole black peppercorns
4 allspice berries
1/4 tsp. freshly grated nutmeg
1/4 cinnamon stick
2 Tbs. pure maple syrup
1/4 cup olive oil
1 3/4 cups Arborio rice
1 1/2 cups diced (1/2 inch) fresh pumpkin,
butternut, or other firm-fleshed squash
1/2 cup dry white wine
6-7 cups pumpkin broth
1 Tbs. minced fresh sage
2 cups arugula, washed and chopped
1/3 cup diced fresh mozzarella
1 tsp. Kosher salt
1/4 tsp freshly grated black pepper
1/4 cup freshly grated Parmigiano-Reggiano (3/4 ounce)
3 tsp butter
In a large saucepan or stock pot, melt the butter over medium
heat. Add the onion, carrots, celery and leek; sauté
until tender and moist, about 10 minutes. Stir in the pumpkin
puree and continue cooking for 2-3 minutes. Add the chicken
stock, bay leaf, spices, and maple syrup. Reduce the heat
and simmer, covered, for 45 minutes. Pour the broth through
a fine mesh strainer. To avoid ending up with a thick puree
rather than a broth, take care not to mash the vegetables
through the strainer.
the same saucepan, heat the pumpkin broth to a simmer.
Heat the olive oil over medium heat in a separate, 3-quart
heavy saucepan or skillet. Toss the rice and diced pumpkin
and stir with a wooden spoon until coated with oil. Add the
white wine and stir constantly until all the wine has been
absorbed by the rice. Ladle 1/2 cup of hot pumpkin broth into
the pan and stir until it is absorbed. Continue with the rest
of the broth, adding 1/2 cup at a time and letting each addition
be absorbed completely into the rice before adding more liquid.
The constant stirring allows the rice to release its starch
into the cooking liquid, resulting in the characteristic risotto
creaminess. The grains of rice should be al dente. Count on
approximately 20-25 minutes for the rice to cook.
by stirring in the sage, arugula, mozzarella, salt, pepper,
and half the Parmigiano. Swirl in the butter. Spoon into warm
bowls, sprinkle with remaining Parmigiano and serve immediately.
Try to find an intensely fruity chardonnay,
pinot blanc or chenin blanc for
this richly flavored risotto.
from The Union Square Cafe Cookbook.
Reproduced by permission from Harper Collins.
Copyright © 1994 by Danny Meyer and Michael Romano
[ Homepage ][ Bio
][ Cookbook ][
Interview ][ Recipes