Lobster
Mushroom Risotto with Fresh Pumpkin
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Made
with:
Lundberg Family Farms
Arborio Rice
Ingredients:
8 Mini Pumpkins (3 - 4 inches across)
10 Large Artichoke Hearts
1 cub Butternut Squash (diced and blanched)
2 cups Arborio Rice
2/lbs. + 2 tbls. Butter
1/2 Yellow Onion (finely diced)
1/2 Bottle White Wine
1/4 tspn. Saffron
3 tbls Grated Parmesan Cheese
4 cups Hot Chicken Stock
1/2 lb. Lobster Mushrooms (finely diced)
2 tbls. Extra Virgin Olive Oil
TT Salt and Ground White Pepper1 Fresh Rosemary
Sprig
For
the Pumpkins Procedures:
Pre heat oven to 350 degrees farenheit. Cut
the top off the pumpkins leaving 90% below and
the stem intact. Scoop out the seeds. You may
rinse the seeds in cold water, salt and toast
in the oven for an additional garnish. Brush
the top and bottom surfaces of the pumpkin and
roast in oven until tender and lightly caramelized
(about 25 minutes). Keep warm for final plating.
For
the Risotto Procedures:
Sauté onion in 1/2 lb. butter until translucent.
Add risotto rice and heat for 2 - 3 minutes
until it whitens and becomes hot. Add wine and
saffron and cook over medium heat until wine
is absorbed while constantly stirring. Add hot
chicken stock one cup at a time and continue
stirring until the rice is nearly cooked through,
but not mushy. Look for creamy liquid between
between the grain. In a separate pan, sauté
lobster mushrooms in the 1 tbls. butter for
4 minutes. Dice 2 artichoke hearts and add to
risotto. Fold in butternut squash. Add Parmesan
Cheese. Adjust texture of risotto by possibly
adding additional chicken stock or water. Adjust
for salt, as risotto will need more than you
might think. Season with a small amount of white
pepper. Keep warm.
Assembly:
Heat Risotto to serving temperature and fill
pumpkins which have been warmed in the oven.
Garnish with fresh rosemary. Serve as a main
course, or as a side.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
Almond
Financiere with Candy Cap Mushroom Confit,
Coffee Poached Pears, Mascarpone Truffle Gelato,
and Black Tea Crème Anglaise
Cauliflower
Custard with Butter Browned Cauliflower,
Fried Cauliflower Mushrooms and Lamb Demi Glace
Cumin
Crusted Lamb Loin with Coriander Basmati Rice
Lundberg
Family Farms Lobster Mushroom Risotto with Fresh
Pumpkin
Lobster
Paella
Maine
Lobster, with Grilled Matsutaki Mushrooms, and
Buckwheat Jus
Porcini
Tart with Goat Cheese and an Arugula Salad
Spinach
Tortellini with Castelfranco and Gorgonzola
Veal
Fillet with Organic Wild Rice, Baby Vegetables
and Morel Mushroom Jus
Venison
Carpaccio with Sautéed Foie Gras,
Chanterelles, Caramelized Figs and Port Demi
Glace
Wild
Mushroom Cappuccino
Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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