A classic risotto but with an unusual presentation. A showstopper, since the rice is served in the carved Pumpkin itself. In addition, the squash can be eaten as well, and you don’t have to wash the dish!
So, are you ready to “wow” your guests?
Ingredients for the Risotto
- 1Kabocha squash (about 8″ in diameter)
- 100 grice (arborio or carnaroli)
- 2shallots (Minced)
- 2/3 cupwhite wine (Use a good quality wine)
- 3 tablespoonsbutter (Unsalted)
- 2 cupspumpkin (Pulp from the Kabocha, see directions below)
- 4 cupschicken stock (Use vegetable stock for VEGETARIAN OPTION)
- 1 cupassorted cheeses (Pecorino, Asiago, Parm. Grated.)
- 4 tablespoonsmascarpone
- 1zest of an orange (grated with a Microplane)
- 3 tablespoonsrosemary and thyme (fresh, minced)
- 3 tablespoonsfrozen butter (unsalted)
- 4pancetta diced (OMIT for VEGETARIAN option)
risotto garnishes
- 1sage leaves bunch (fresh, washed and dried well)
- 2 tablespoonsbutter (unsalted)
- 4 tablespoonsbalsamic vinegar (Reduction/glaze)
- pumpkin seeds (toasted, optional)
- 4 ouncespancetta, diced (OMIT for VEGETARIAN option)
Pumpkin puree
- 2 cupspumpkin (carved pulp from the squash)
- 2garlic cloves (minced)
- 3 tablespoonsolive oil
- salt and pepper (to taste)
Tools needed
- 1 melon baller, serrated if possible
- 1 serrated sharp bread knife
Preparation of the Pumpkin
Pre heat oven to 400 degrees.
Mark the top of the pumpkin with a pencil or toothpicks, drawing a nice circle around the upper part as shown in the picture. Then carefully slice the top.
With your hands remove the seeds. They will come out in clusters. Discard or toast them to be used as a garnish.
Using the melon baller, carve the pumpkin around the rim, and inside. Don’t rush this process, you don’t want to end up with “holes” in the skin of the squash. You should end up with about 2 to 3 cups of pumpkin shaves.
Set them aside.
Oil generously the carved pumpkin and if you like rub it with garlic powder or herbs (optional)Place in the pre heated oven, upside down on a lined baking sheet. Bake for about 30 min. When the timer goes off, leave the pumpkin in the turned off oven until it’s time to fill it with Risotto.
Now you can start preparing the pumpkin pulp for the risotto:
Place the oil and garlic in a medium skillet over medium heat. When fragrant add the pumpkin you shaved from carving the squash.
Add salt and pepper and cover with a lid. Let it steam while cooking on low heat. About 10 min. It should be fork tender when you mash it down. Set aside.
While the pulp cooks, in a separate casserole, place the 3 T butter Pancetta and shallots. Let cook about 5 min until the pancetta is crisp and the shallot translucent. Add the rice and keep cooking on med heat until the rice is toasted and make a wheezing sound.
Immediately add the wine, you will see that it gets absorbed right away. Keep stirring!
Start adding the broth, a ladle at a time, while stirring. What makes a creamy risotto is the friction aka stirring. When the pumpkin pulp has done cooking and is mashed down add it to the rice, together with the herbs and zest . Keep stirring!
After about 16 minutes the rice should be al dente, almost done or done. Taste for salt and pepper and balance both.
Stir in the cheeses.
When the rice has reached the perfect consistency for you, remove from heat . Add the frozen butter and stir vigorously until melted. Pour the risotto into the carved pumpkin and cover with the lid.
Serve immediately with garnishes.
Fried sage
You will need to fry the sage before you do anything else, so it will have time to drain and crisp.
Place the sage hot hot and fry on both sides until crisp. Do not overcook. Use small culinary tweezers for easy handling. Set the leaves aside over a piece of paper towel to dry.
Before serving place the fried sage leaves into the surface of the risotto, with a drizzle of balsamic and pumpkin seeds.
Once empty the squash can be eaten with salad.