MICHELIN STAR Pumpkin Risotto w/ Parmesan Sauce & Aged Balsamic Vinegar – Fine Dining Italian Recipe

🇺🇸 Ingredients:
PUMPKIN PUREE
Pumpkin

PUMPKIN RISOTTO
250g pumpkin puree
15ml olive oil
200g Arborio or Carnaroli rice
50ml white wine
1.5l hot chicken stock or vegetable stock
30g brown butter
Salt to taste

PARMESAN SAUCE
50g grated Parmigiano Reggiano
30g unsalted butter
100ml milk
A pinch of xanthan gum

AGED BALSAMIC VINEGAR (I USED GIUSTI 100 RESERVE)

ROASTED HAZELNUTS

GRATED NUTMEG

🇻🇳 Nguyên liệu:
BÍ ĐỎ NGHIỀN
Bí đỏ

CƠM Ý RISOTTO BÍ ĐỎ
250g bí đỏ nghiền
15ml dầu ôliu
200g gạo Arborio hoặc Carnaroli
50ml rượu vang trắng
1.5l nước dùng gà hoặc nước dùng rau củ nóng
30g bơ nâu
Muối theo khẩu vị

SỐT PHÔ MAI PARMESAN
50g phô mai Parmigiano Reggiano bào
30g bơ lạt
100ml sữa
1 ít bột xanthan

GIẤM BALSAMIC LÂU NĂM (MÌNH DÙNG GIUSTI 100 RESERVE)

HẠT PHỈ RANG

NHỤC ĐẬU KHẤU BÀO

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00:00 Intro
00:08 Pumpkin Puree
01:52 Parmesan Sauce
02:43 Pumpkin Risotto
05:23 Plating

PUMPKIN RISOTTO WITH PARMESAN SAUCE, AGED BALSAMIC VINEGAR AND ROASTED HAZELNUTS For the pumpkin puree, first cut the pumpkin and scoop out seeds and fiber in the center Cover pumpkin with aluminum foil Place on a baking tray Bake in a preheated oven at 375F (190C) for 60-70 minutes until soft Carefully remove the foil Scoop out pumpkin flesh and transfer to a food processor Blitz until smooth and set aside. You need 250g pumpkin puree For the sauce, first heat 100ml milk and 30g unsalted butter in a saucepan over medium heat until the butter has melted Then add 50g grated Parmigiano Reggiano, mix well until the cheese has melted and remove from heat Add a pinch of xanthan gum and blitz with a hand blender until smooth. Set aside For the risotto, add 15ml olive oil to a skillet over medium heat, then add 200g Arborio or Carnaroli rice Toast the rice for 1-2 minutes Deglaze with 50ml white wine and cook until the liquid is absorbed Have a pot of 1.5l hot chicken or vegetable stock ready, add a few ladles of stock and cook until most of the liquid is absorbed Then add a few more ladles of stock and again, cook until most of the liquid is absorbed Repeat the process until the rice is almost al dente Once the rice has reached desired texture, add the last round of stock ladles. You may or may not need to use all 1.5l of stock Followed by 250g pumpkin puree Mix well to combine Add 30g brown butter and mix well Then turn off the heat, add salt to taste, mix well and get ready for plating To plate, add pumpkin risotto into the plate and shake the plate so the rice spreads out evenly Add a few tablespoons of parmesan sauce on top Followed by a few dots of aged balsamic vinegar (I used Giusti 100 Reserve) Add a few pieces of roasted hazelnuts on top And finish off with grated nutmeg