Pumpkin Risotto
by: Chef Andy Johnson
Ingredients
Caramelized Onions
- 4 Tablespoons unsalted butter
- 2 onions, thinly sliced (any type of onion; a mix works well)
- Kosher salt, to taste
- 1/4 cup apple cider
Risotto
- 1 ½ cups arborio rice
- 4 cups chicken stock
- 1 Tablespoon olive oil
- 2 Tablespoons unsalted butter
- 1/2 cup yellow onion, diced small
- 2 garlic cloves, minced
- 1 ⅓ cups dry white wine
- ¼ teaspoon smoked paprika
- ¼ teaspoon freshly grated nutmeg
- 1/4 teaspoon red pepper flakes
- ½ cup freshly grated Parmesan cheese
- 2 Tablespoons butter, cubed
- ⅔ cup pumpkin puree
Garnish
- 15 fresh sage leaves
- 1 cup oil (for frying the sage leaves)
- Kosher salt and pepper, to taste
Instructions
Apple Cider Caramelized Onions
Use a heavy-bottomed pan on a Wolf Burner. Set the heat to level 6, melt the butter, and add the onions, stirring to coat them in the butter.
Season with salt and 1 tablespoon of apple cider.
Reduce the heat to level 5 and cook slowly, stirring occasionally for 30 minutes. Add a tablespoon of apple cider every ten minutes until the onions are golden brown and soft.
Risotto
On a small Wolf Burner, heat the chicken stock to a simmer.
Heat a large Dutch oven on the larger Wolf Burner at level 5. Melt the butter and oil, then add the rice, stirring to coat. Toast each grain of rice to help it retain its shape and texture.
Add the diced onion and garlic with a pinch of salt. Stir to coat and cook for 1 minute until fragrant.
Add the wine, letting it absorb into the rice. Stir in the nutmeg, paprika, a generous pinch of salt and pepper, and a small pinch of red pepper flakes.
Continue to stir as the rice absorbs the wine. When mostly absorbed, add about a cup of warm chicken stock, stirring until nearly dry. Repeat this process, adding a cup of stock each time until all of the stock is used and absorbed, and the rice is cooked (about 30 minutes). If the rice remains too chewy, heat a bit more stock and add as needed, ensuring the risotto just covers the top each time you add liquid.
When the rice is cooked, reduce the heat to level 2 and stir in the pumpkin puree, mixing thoroughly. Then add the Parmesan cheese and stir to combine. Stir in half of the caramelized onions. Add cubed butter to the risotto. Adjust salt and pepper, and check that the rice is cooked to your preference.
Sage
Heat 1 cup of oil in a small skillet on the Wolf Burner on high. When the oil is hot, scatter the sage leaves in the oil.
Fry for 30 seconds, flipping once. Use a slotted spoon or spider to scoop out the sage and place it on a paper towel-lined pan. Season with kosher salt.
Serve
Serve the risotto and garnish with the remaining caramelized onions, fried sage, grated nutmeg, and grated Parmesan.