Cooking Instructions
1.
For the crème fraîche, combine the
Cream (2/3 cup)
,
Lemon (1/2)
,
Tarragon (as needed)
,
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.
2.
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.
3.
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).
4.
In a stainless steel sauté pan placed over low heat, sweat the
Shallots (2 Tbsp)
in
Extra-Virgin Olive Oil (as needed)
until tender.
5.
Add the
Carnaroli Rice (1 cup)
,
Pumpkins (1 cup)
, and coat in the sweated shallots and oil mixture for two minutes.
6.
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.
7.
Finish with
Fresh Sage (2 tsp)
,
Ground Cinnamon (as needed)
,
Butter (1 Tbsp)
,
Ground Nutmeg (as needed)
, and 20grams of the crème fraîche. Mix together and set aside.
8.
For the pumpkin blossom stuffing, sweat the
Pumpkins (8 tsp)
with
Leeks (5 tsp)
and
Shallots (1 Tbsp)
in
Extra-Virgin Olive Oil (as needed)
until tender and allow to cool.
9.
Mix the pumpkin, leeks, and shallots with the
Ricotta Cheese (2 tsp)
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.
10.
To make the tempura batter, mix the other
Egg (1)
,
Corn Starch (2/3 cup)
, and
Sprite (8 tsp)
with a fork in a mixing bowl.
11.
Dip the stuffed pumpkin blossoms in the tempura batter and fry at 165 degrees C (330 degrees F) until crispy.
12.
Place the fried tempura blossom on a paper towel-lined plate. Let cool before plating.
13.
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)
.
