Recipe of the Month October 2006

Pumpkin Risotto with Gorgonzola and Walnuts




Pumpkin Risotto with Gorgonzola and Walnuts

 

Compliments of Marc Murphy, chef/owner of New York City's Landmarc Restaurant.

 

1 small pumpkin, cut in half (kabocha, acorn or butternut squash can be substituted)
5 tablespoons olive oil
Salt and freshly ground black
pepper to taste
¼ cup walnuts
1 medium white onion, diced
2 cloves garlic, minced
2 cups Arborio rice
1 cup white wine
3 cups chicken stock
2 tablespoons crumbled
Gorgonzola
2 tablespoons grated
Parmigiano-Reggiano
1 teaspoon fresh sage, chopped
2 tablespoons unsalted butter

Roast the pumpkin: Preheat your oven to 400°F. Place pumpkin halves on an aluminum foil-covered baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper. Place in the oven and roast until soft, about 25 minutes. Remove and let cool; remove skin. Mash with a fork and reserve.

Toast the walnuts: Reduce the oven to 350°F. Place the walnuts on a sheet tray and put in oven. Cook until just aromatic, and lightly brown, about 5 minutes.

Make the risotto: Heat the rest of the oil in a heavy-bottomed saucepan over high heat. Add onion and garlic, and sweat until translucent, about 5 minutes. Add rice, stir, and cook for about 3 minutes. Pour the wine into the saucepan, stir, and cook until all the wine is absorbed. Add one cup of the chicken stock, stirring constantly, until liquid is absorbed. Repeat, cup by cup, with remaining chicken stock. Before serving, stir in the pumpkin, cheeses, sage and butter, until combined. Sprinkle risotto with toasted walnuts and serve immediately. Serves 4-6.

Edit Module
Edit Module

Related Articles

New Year's Eve Made Simple

Six small plates and three decadent drinks that will satiate your guests, without cramping your cocktail-party style.

A Simple, Stylish Holiday Feast

Simplify your holiday feast for a tastier and more stylish celebration of the things that truly matter.

Bust Out of the Burgundy Box

Burgundy may be an Old World classic, but that doesn’t mean the other items on the table have to be.

Tailor Your Turkey to the Wine

Roast turkey? We’re betting on it. This Thanksgiving, customize your feast by making your favorite wine the star of the dinner table.
Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit Module Edit ModuleShow TagsEdit Module

Related Web Articles