French Red Pumpkin Risotto
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Red Pumpkin, Small, Diced
Brussels Sprouts, Leaves Only
White Onion, Small Dice
Chile De Arbol
Freshly Ground White Pepper
Sweat diced pumpkin in butter with sage 4 to 5 minutes or until just soft. Let cool at room temperature.
Trim all individual leaves from Brussels sprouts and rinse well. Blanch leaves in salted, boiling water for 15 seconds and shock in salted ice water. Remove from water and dry at room temp.
Score chestnuts with paring knife, cutting deep enough to just get to the flesh of each chestnut from end to end. Set chestnuts scored-side up, half-deep in salt in a sauté pan and place pan in a preheated 350-degree F oven until chestnuts open up. Remove from oven and let cool. Peel off shells and slice thin.
To make risotto, sweat onion and chile de arbol in butter and olive oil in a stainless pot over low heat until soft. Season with salt and white pepper. Add rice, toast lightly, season with salt and white pepper, then add wine and deglaze until dry. Add sage sprig and 2 cups stock and stir with wooden spoon until almost dry. Add more stock and pumpkin purée (just enough to cover the rice) and stir constantly.
Keep adding stock in small batches until rice is cooked and creamy. Remove from heat and stir in 2 tablespoons unsalted butter. Taste and adjust for salt. Add diced cooked pumpkin and gently fold in into the rice. Grate some of the goat cheese on top with a microplane.
In a sauté pan lightly brown some butter and sage and toss in the chestnuts and Brussels sprouts leaves until just warmed through. Season with salt and pepper.
Place risotto in bowl and garnish with leaves and chestnuts. Drizzle with a little butter and serve hot.