Truffle Pumpkin Risotto
By Chef Casey Corn
- 1 c pumpkin puree
- 4 c vegetable or chicken stock
- 4 ea large sage leaves
- 1 Tbs unsalted butter
- 1 Tbs The Truffleist truffle oil
- ½ ea yellow onion
- 3 ea garlic cloves
- 1 c arborio rice
- ½ c white wine
- 2 tsp kosher salt
- ¼ tsp ground white pepper
- ½ c parmesan cheese, grated
In a medium pot, stir together the pumpkin puree, stock and sage leaves, and place over medium low heat. Bring up to a simmer, then lower the heat so that the pumpkin stock is just steaming.
Mince the onion and garlic very finely. In a second medium pot, melt the butter and truffle oil together over medium low heat. Sweat the onion until translucent, about 5 minutes, then add in the garlic and continue to sweat until fragrant, another 2 minutes.
Add in the rice, and toss to coat in the fat. Let the rice cook for a few minutes, until it “sings” (you’ll know it when you hear it!) without browning, then deglaze the pot with white wine. Bring the wine to a simmer, and allow the rice to absorb it, then season with salt and pepper.
Begin adding warm pumpkin stock ½ cup at time. Stirring clockwise, let the rice absorb most of the stock before adding in another ½ cup. Repeat the stock addition, letting the rice take in the liquid before adding more, until the rice is cooked through. Give the stock a good stir before adding in more, as the pumpkin will sink to the bottom.
When the rice is cooked through, turn the heat off and stir in the parmesan cheese. If desired, finish with truffle butter. Serve with more sage leaves.
truffleist items used
