Thursday, November 4, 2010

Spooky Pumpkin Risotto

Deliciously Evil
This is a Restaurant City inspired dish. By putting the risotto into the pumpkin, it absorbs the flavours of the pumpkin and the pumpkin keeps it warm.  I did not use any butter or cream to make this dish.  You can replace the potatoes into other vegetables.  For example, you can add saffron or cinnamon for the additional orange color.  I kept my risotto white for the photo.

For the pumpkin, I had my pumpkin carving kit and as well as the food scalping tool I brought back from Taiwan.

The dish icon in the game
1 liter Fish, chicken, or vegetable stock
1 cup White wine
150g Arborio Rice
2 cup Pumpkin meat (cubed)
1 cup Purple potato (cubed)
1 cup Sweet potato (cubed)
1 cup Grated Parmesan
1 shallot (minced)
2 garlic (minced)
1 tbsp olive oil
1 tbsp thyme
Salt and pepper

Paprika used for the eyes
1. Carve the pumpkin. Preheat oven to 350F
2. Rub the inside of the pumpkin with olive oil and tiny bit of salt and pepper.
3. With the lid close, place the pumpkin on the middle rack inside the oven for 30 minutes. When the time is up, remove from oven, set aside, with the lid on.
4. Boil water in a small pot.  Boil pumpkin, potatoes, and yams until its done.  Blench and set aside.
5. Put stock in a pot over high heat
6. Put a pot or large sauce pan on medium heat.  Sauté shallot for 5 minutes, make sure it does not brown
7. Add garlic, sauté for 30 second.
8. Add rice and stir
9. Add white wine and let it reduce
10. Increase the heat of the pan to medium high.  Stir frequently and thoroughly, making sure the rice don't burn onto the sides.
Close look of the stuff inside
11. When the rice looks a little dry (thick and harder to stir), add boiling stock to the dish.  Increase the heat of the pan briefly when stock is added to maintain the boil and then lower it back down to medium high.
12. Repeat this until the rice is at a desired doneness, about 15-20 minutes
13. Reduce heat and add thyme. Stir.
14. Add in the cooked pumpkin, potatos, and yams. Stir carefully to incorporate.
15. Remove from heat. Add parmesan and season to taste.
16. Scoop the risotto into the pumpkin

Spooky Pumpkin Risotto on Foodista

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