Recipe courtesy Tyler Florence
Yield: Serves 4-6
Time: 1 hour
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
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.
BLUE CHEESE FONDUE:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cups crumbled blue cheese
kosher salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Make a roux, by combing butter and flour in a pot over low heat. Heat milk then add hot milk to roux 1 cup at a time to ensure no lumps. Bring to a boil, cook for 10 minutes, add nutmeg, fold in blue cheese and season. Set aside and keep warm until ready to serve.
PORT WINE SYRUP:
1/2 cup port wine
Set port wine in a small sauce pan over medium heat and reduce until thick and syrupy – about 5-7 minutes.
