Cooking Instructions
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Step 1
For the crème fraîche, combine the
Cream (2/3 cup)
, juice of
Lemon (1/2)
, chopped
Tarragon (1/4 tsp)
, and
Salt and Pepper (to taste)
, and let stand at room temperature for 24 hours. Or just substitute creme fraîche to save time.
Step 2
Finely dice the onion. Finely dice the
Pumpkins (1 cup)
, as well as the
Pumpkins (3 Tbsp)
for the filling. Dice the
Leeks (1 Tbsp)
. Mince the
Shallots (1 Tbsp)
and finely chop the other
Shallots (2 Tbsp)
. Chop the
Fresh Sage (1 Tbsp)
.
Step 3
At this time, if you would like to serve the risotto in baby pumpkins, you can prepare them now. Steam the
Baby Pumpkins (2)
until soft. Once cooled, remove the tops and seed them. Set aside.
Step 4
Combine
Vegetable Stock (4 oz)
,
Fresh Apple Juice (1 cup)
and
Fresh Pumpkin Juice (1 cup)
in a small sauce pan and hold warm at 90 degrees C (195 degrees C) before starting the risotto.
Step 5
In a stainless steel saute pan placed over low heat, sweat the shallots (20 g) in
Extra-Virgin Olive Oil (to taste)
until tender.
Step 6
Add
Carnaroli Rice (to taste)
, pumpkin (120 g) and coat in the sweated shallots and oil mixture for two minutes.
Step 7
Slowly begin to add the stock/juice mixture in 50 ml increments while constantly stirring. Continue adding the stock while stirring until rice is tender. About 20 min.
Step 8
Finish with chopped sage,
Ground Cinnamon (1/2 tsp)
,
Butter (1 Tbsp)
,
Ground Nutmeg (1/4 tsp)
, and
Crème Fraîche (1 Tbsp)
. Mix together and set aside.
Step 9
Sweat the finely diced pumpkin (20 g) with leeks (10 g) and shallots (10 g) in extra virgin olive oil (to taste) until tender and allow to cool.
Step 10
Separate the
Eggs (2)
whites from the yolks. Set both aside.
Step 11
Mix the pumpkin, leeks, and shallots with the
Ricotta Cheese (1 Tbsp)
and the egg white (1 N/A). Then season with
Salt and Pepper (to taste)
. Fill
Fresh Pumpkin Blossoms (2)
with a bit of the mixture, and press lightly until closed.
Step 12
To make the tempura batter, mix the
Egg (1)
,
Corn Starch (2/3 cup)
and
Sprite (2 1/2 Tbsp)
with a fork in a mixing bowl.
Step 13
Dip the stuffed pumpkin blossoms in the tempura batter and fry at 165 degrees C (330 degrees F) until crispy.
Step 14
Place the fried tempura blossom on a paper towel lined plate. It is time to begin plating.
Step 15
Spoon the risotto into the prepared baby pumpkins. Spoon some of the crème fraîche on a plate. Place the pumpkin over it. Top with the tempura blossom. Garnish with
Toasted Pumpkin Seeds (to taste)
and
Microgreens (to taste)
.
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