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.