Choose Your Own (Pumpkin Risotto) Adventure

We’ve been tweaking our pumpkin risotto, looking to get the most flavor into the dish. We start by making a pumpkin stock with pumpkin purée (canned or fresh), chicken stock, garlic, thyme, bay & burnt cinnamon sticks. The stock is cooled and strained. The rice is soaked in the stock for 2 hours before using.
Then we look at the fats. Do you sauté your shallots and brown the rice in schmaltz, bacon fat, pepperoni fat or chorizo fat? Do you deglaze with rye, bourbon or scotch? What proteins do you use? We’ve been working with chorizo, bacon jam, gribenes, scallops and scrapple. Finish with a fried chèvre round and micro-herbs regardless of the fats, liquor and proteins. Hoping to quickly find our winning combo.

20131005-093312.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s