Time: 1 hour

Serves: 4-6

Pumpkin Risotto:
  • 1 small pumpkin
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups Arborio rice
  • 1/4 cup shallots, diced
  • 1 cup dry white wine
  • 1 quart low-sodium chicken stock, heated
  • 1/2 stick unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 cup rice flour
  • Parsley leaves for garnish

Pumpkin Arancini with Blue Cheese Fondue and Port Wine Syrup

Recipe courtesy Tyler Florence app-pumpkin_acrani Pre-heat oven to 350 degrees F.  Split pumpkin and scoop seeds out.  Drizzle with olive oil, season with salt and pepper then roast in oven for 25-30 minutes until tender. Puree in a food processor. Place a large pot over medium heat and add a 3-count of olive oil.  Add shallots and cook for 5 minutes, until soft.  Stir in the rice making sure to coat all the grains with the oil.  Add wine and cook until most of the liquid has evaporated.   Ladle in 1 cup of hot stock at time.  Using a wooden spoon, stir gently until most of the stock has been absorbed.  Keep adding stock, a cup at a time, and stirring.  After about 10 to 15 minutes, test the rice.  It should be cooked and creamy but still have a slight bite to it.  Add water if you use all the stock.  Season with salt and pepper; stir in butter and parmesan.  Gently fold in roasted pumpkin puree and give it a final taste and seasoning.  Spread out the risotto on a flat tray to cool in the refrigerator. Once the risotto is completely cooled you can make the arancini.  Roll into small bite-size balls, dredge lightly in seasoned rice flour and fry in hot 350 degree F oil.  Drain on a paper towel and season with salt.  Fry parsley leaves to use for a garnish.  Serve with Blue Cheese Fondue and Port Wine Syrup.

Edited: October 9th, 2009