Green Apple Pumpkin Risotto

For the crème fraîche, combine the Cream (2/3 cup), Lemon (1/2), Tarragon (1/4 tsp), Salt (to taste), Ground Black Pepper (to taste), and let stand at room temperature for 24 hours. Or just substitute creme fraîche to save time.

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.

To start the risotto, combine Vegetable Stock (4 oz), Fresh Apple Juice (1 cup), and Fresh Pumpkin Juice (1 cup) in a small saucepan and hold warm at 90 degrees C (195 degrees C).

In a stainless steel sauté pan placed over low heat, sweat the Shallots (2 Tbsp) in Extra-Virgin Olive Oil (as needed) until tender.

Add the Carnaroli Rice (1 cup), Pumpkin (1 cup), and coat in the sweated shallots and oil mixture for two minutes.

Slowly begin to add the stock/juice mixture in 50 ml increments while constantly stirring. Continue adding the stock while stirring until the rice is tender. About 20 minutes.

Finish with Fresh Sage (1 Tbsp), Ground Cinnamon (1/2 tsp), Butter (1 Tbsp), Ground Nutmeg (1/4 tsp), and 20grams of the crème fraîche. Mix together and set aside.

For the pumpkin blossom stuffing, sweat the Pumpkins (3 Tbsp) with Leeks (2 Tbsp) and Shallot (1 Tbsp) in Extra-Virgin Olive Oil (as needed) until tender and allow to cool.

Mix the pumpkin, leeks, and shallots with the Ricotta Cheese (1 Tbsp) and the white of one Egg (1). Then, season with Salt (to taste) and Ground Black Pepper (to taste). Fill the Fresh Pumpkin Blossoms (2) with a bit of the mixture, and press lightly until closed.

To make the tempura batter, mix the other Egg (1), Corn Starch (2/3 cup), and Sprite (2 1/2 Tbsp) with a fork in a mixing bowl.

Dip the stuffed pumpkin blossoms in the tempura batter and fry at 165 degrees C (330 degrees F) until crispy.

Place the fried tempura blossom on a paper towel-lined plate. Let cool before plating.

Spoon the risotto into the prepared baby pumpkin bowls. Add some dollops of crème fraîche, then place the pumpkin bowl on top. Add the tempura blossoms and garnish with Roasted Pepitas (to taste) and Microgreens (to taste).