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Recipes
Pumpkin and Goat Cheese Risotto
Pumpkin and Goat Cheese Risotto
Pumpkin and Goat Cheese Risotto
photo credit: Ev Thomas
A spicy rissotto made with pumpkin (fresh and pureed) garlic, onion, goat cheese, chicken stock, Parmesan cheese and butter. This recipe is a fall recipe from the Millennium Knickerbocker Hotel Chicago Executive Chef Kerry Heiber.
Recipe By:
Chef Kerry Heiber / Millennium Knickerbocker Hotel Chicago
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Thanksgiving
Pumpkin
Rice
Email
Ingredients
1/2
minced
2
cloves
garlic, fine chopped
1
small
pumpkin, peeled, seeded and medium diced (can substitute with butternut squash or acorn squash)
1/2
can
pumpkin puree
4
oz
goat cheese
1
1/2
cups Arborio rice
5
cups
hot chicken stock
1/2
cup
white wine
1
tablespoon
grated Parmesan cheese
2
tablespoons
whole butter, unsalted
1-2
tablespoons
kosher or sea salt
1/2
teaspoon
fresh ground pepper
2
tablespoons
olive oil
1
Bay
Leaf, dried
chives, thyme or parsley, chopped
Instructions
Steep the bay leaf in your chicken stock.
in a heavy bottom stock pot, sauté rice with pumpkin and onions over medium heat til onions are translucent and rice has a toasty aroma with a golden color. Add garlic and sauté briefly.
Deglaze with white wine, add bay leaf
While stirring vigorously add stock one cup at a time.
It will take a few minutes to absorb the stock, so this is a labor-heavy task
Continue adding the stock 1 cup at a time until it is absorbed. You will use almost, if not all of the stock depending on how you like it, al-dente or fully cooked. Before adding the last cup of stock stir in your pumpkin puree.
Once your rice is cooked to your liking you should season it with salt and pepper and add your cheeses while stirring.
Finish by adding in your butter, stirring until it is completely melted
Stir in your chopped herbs allow to site for a minute before serving so it can allow all of the flavors to marry.
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