Pumpkin Risotto
Chef Wayne Johnson of Andaluca – Seattle, WA
Adapted by StarChefs

Yield: 4-6 Servings

Ingredients:

Arborio Rice
• 1 Tablespoon butter
• ½ cup onions, diced ¼ - inch
• 2 cups arborio rice
• 2 ¼ cups chicken broth
  
  
Pumpkin Purée
• 29 ounces pumpkin purée
• 3 cups water
• 3 ounces brown sugar
• 2 Tablespoons sherry vinegar
  
  
Vegetable Stock
• 1 ounce olive oil
• 1 pound mushroom stems and trimmings
• 3 bunches leeks, cleaned
• 1 bunch celery, chopped
• 1 ½ pounds carrots, chopped
• 1 pound yellow onions, chopped
• 2 gallons water
• ½ ounce thyme sprigs
• 1 bay leaf
• 3 black peppercorns
  
  
Spice Mix
• ¼ cup ground cumin
• 1 teaspoon cayenne pepper
• ¼ cup Spanish paprika
• 1 Tablespoon ground ginger
• 1 ½ teaspoons cinnamon
• 2 Tablespoons salt
  
  
Pumpkin Risotto
• 2 Tablespoons olive oil
• 4 ounces onion, diced
• 2 teaspoons garlic, minced
• 2 chilis, sliced thin
• 1 ½ cups roasted pumpkin
• 3 Tablespoons spice mix
• 4 cups Arborio rice base
• 12 ounces pumpkin purée
• 4 cups vegetable stock, hot
• 5 ounces chard
• 4 ounces butter
• ¾ cup spiced walnuts
• 4 roasted mini pumpkins
• 12 chive sprigs
• Walnut oil

Method:

For Arborio Rice:
Melt butter in small pot with high sides over medium-high heat. Add onions and sauté stirring constantly until translucent. Add rice and sauté, continuing to stir constantly until somewhat translucent. Do not brown. Add chicken broth ½ cup at a time, simmer – stirring constantly, until no liquid releases when you pull it away using mixing spoon from bottom of pan. Spread on sheet pan and refrigerate until chilled.

For Pumpkin Purée:
Combine all ingredients and stir until smooth.

For Vegetable Stock:
In stockpot, heat oil, and sauté vegetables until light golden brown. Add herbs and water. Simmer one hour. Strain through fine mesh sieve. Cool.

For Pumpkin Risotto
In pan, heat olive oil and sauté onions until translucent. Add garlic and chilis and sauté one minute. Add roasted pumpkin, spice mix, arborio rice, pumpkin purée and hot vegetable stock. Cook until rice is creamy. Toss in Swiss chard and finish with butter.

To Serve:
Present risotto coming out of mini pumpkins. Garnish with spiced walnuts and chives. Drizzle with walnut oil. Risotto will last 5 days.

Wine Pairing:
Gallo of Sonoma 2000 Alexander Valley Barrelli Creek Vineyard Barbera