Roasted Pumpkin And Chanterelle Risotto

Recipe Ingredients

1		Baby pumpkin (small)
1/2 lb	227g / 8oz	Arborio rice
1/2 lb	227g / 8oz	Spanish onion - minced (medium)
1 tablespoon	15ml	Butter
6 oz	170g	Dry white wine
32 oz	909g	Chicken stock or white pork stock.
4 oz	113g	Chanterelle mushrooms - trimmed, washed,
		And split
1/2 cup	73g / 2.6oz	Diced pumpkin
1/2 cup	118ml	Pumpkin puree
1/2 cup	73g / 2.6oz	Grated parmesan cheese
3 tablespoons	45ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Prepare Pumpkin: Take one baby pumpkin and cut in half and remove seeds and center fibers. Remove skin and cut into wedges and bake in 350 degree oven until tender. Cool, and dice 1/2 up into 1/4-inch cubes and puree other half in food processor.

Rice: In heavy bottom pan melt one tablespoon butter and cook minced onions until transparent and tender — but do not brown. Add mushrooms and saute to golden color and add the diced pumpkin. Pour rice over and continue stirring rice and garnish for one minute. Pour wine over and reduce, stirring to prevent sticking.

Using wooden spoon begin stirring while adding hot chicken stock one ladle at a time, stirring continuously to help rice to absorb liquid. Add pumpkin puree. Add more stock after prior is absorbed. After all stock is incorporated and rice has a slight bite to it incorporate the butter and parmesan cheese. Season with salt and fresh ground pepper. Spoon onto warm plates.

This recipe yields ?? servings.

Note: If rice is to be prepared in advance then only use half the stock pouring in a little at a time. When finished with stock, pour out rice onto a pan to cool down, to be finished when needed using other half of stock.

Source:
Earthy Delights at http://earthy.com

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