Anytime I type, read, say or write the word “Risotto” I hear Chef Gordon Ramsay saying it in his loud English accent as “Rhe-Zahhhh-Tow”. Just a little FYI for you.
So autumn is upon us, in theory, but today in Oklahoma City the heat index reached well past 100 degrees. So not very fall-ish. My body was craving risotto (reh-zahhhhhh-tow) and the Piggly Wiggly just stocked a bunch of good looking Sugar Pumpkins, so what the hell? Let’s make a fall themed risotto, and dress it up!
2- 1 1/2-2 pound Sugar Pumpkin or Pie Pumpkin
1 3/4 cups Arborio rice or Carnaroli rice
1/2 pound Shiitake mushrooms, stems removed and caps sliced
1/2 pound Oyster mushrooms sliced
1 pound Cremini mushrooms sliced
6 tablespoons sweet butter
5 tablespoons olive oil
1 1/2 quarts salt-free chicken broth
2 large shallots, minced
3 tablespoons sage, chopped
1/2 cup dry chardonnay
3 ounces grated Parmigiano-Reggiano
- Preheat your oven to 400 degrees. Next, prepare the pumpkins for roasting. Cut the top/stem portion off as a “lid” just as you would do for a Halloween pumpkin. Once cleaned out of seeds and membrane, lightly coat the inside and outside of the pumpkin and lid with olive oil. Place on a cooking sheet, upside down (bottom up) and roast approximately 20 minutes. It will still be a little firm, but will steam while out on the counter as you make the risotto.
- Begin heating your chicken stock in a sauce pot on the stove to a light simmer or poach. Separately In a high-sided pan, begin melting 3 tablespoons of butter and 2 tablespoons olive oil . Add in the mushrooms in batches to brown. Season with salt and pepper (In The Kitchen With Scotty “Cook’s Line” is even better). Remove the mushrooms and mushroom liquid once browned, and set aside.
- Heat the remaining butter and olive oil. Add in the chopped shallots, and cook lightly. Next, add in the rice and begin toasting in the pan. Be sure to coat all sides of the rice in the oil, and cook until a light golden color. Add in the chardonnay and stir continuously unit it has been absorbed. Next add in the chicken stock a half cup at a time, stir continuously untilstock is absorbed. Continue this until you have an al dente and creamy risotto, and all the chicken stock is used.
- Turn the pumpkin right-size up. Gently scrape away thick uneven layers on the inside of the pumpkin Leaving enough to where it still maintains its shape and doesn't’ collapse in on itself. Chop up the scraping and add to the risotto. Along with the mushroom and juice, and the chopped fresh sage. The minimal pieces add a gentle sweetness to the risotto that I think you will enjoy.
- Fold in the Parmigiano-Reggiano and make sure everything is combined, creamy and flavorful.
- Spoon the risotto back into the pumpkins for presentation, andthen on with the meal. This Can be used as one meal item, or for my purposes as a side dish for a dinner party. Enjoy!