From Chef’s Choice - Risotto on Tuesday, November 10, 2020
Serves: 4
Ingredients 4 cups vegetable stock 1 cup canned pumpkin puree 2 tablespoons unsalted butter 1 onion, minced 1 teaspoon chopped fresh thyme 1 cup Arborio rice ¼ to ½ cup white wine ½ cup grated Parmesan cheese ¼ cup chopped fresh flat-leaf parsley ½ cup crumbled goat cheese ½ cup dried cranberries or cherries Instructions: In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm. Melt 2 tbsp butter in a large heavy sauté pan. Add onion and cook over medium heat until the onion is soft. Add rice stirring to coat with butter until grains are almost translucent. Add wine, cook and stir until it is completely absorbed. Begin adding stock, about 1 cup at a time, stirring constantly until it is completely absorbed then add the next cup of stock. Continue this process until the rice is tender and creamy but still slightly al dente. Remove rice from the heat, add Parmigiano, half of the parsley and dried cranberries. Season to taste with salt and pepper. Top with the remaining parsley and goat cheese. Serve immediately.
Yorumlar