In today’s video you’ll learn how to make perfect pumpkin risotto. I’ll show you how to turn a pumpkin into pumpkin puree, how to make risotto from scratch, and a really cool trick on how to fry sage with only your microwave. Hope you enjoy!
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Pumpkin Risotto Recipe:
– 40g or 1 Shallots, minced
– 350g or 2.5 cups Pumpkin, cubed (Or 1.5 cups pumpkin puree)
– 2 cups or 400g Arborio rice
– 8 Cups or 1,800g Chicken Stock
– 3 tbs + 1/2 cup Olive Oil
– 3 tbs unsalted Butter, cold
– 12 – 15 Sage Leaves
– Minced Chives, optional decor
– Toasted Pumpkin Seeds, optional decor
– Parmesan Cheese, graded
– Salt
Instructions:
1. Watch video (Sorry I’m a little tired after putting this whole video together)
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Hashtags
#cooking #recipe #fall
Timecodes
0:00 – Intro
0:30 – Chopping Work
2:40 – Pumpkin Puree
3:55 – Risotto Recipe
5:04 – Plating & Fried Sage
6:06 – Result & Tasting
In this video, we’re going to unlock perfect risoto with the help of this super secret fall ingredient. It’s just a pumpkin. I’ll show you how to turn a regular pumpkin into a pumpkin puree. How to make an insanely creamy delicious risoto. And I’m going to show you a really cool trick on how to fry sage without heating up any oil. This recipe is perfect for fall. And if you’re not making it, you’re missing out. So follow along and let’s get to cooking. Okay, so today we’re making a pumpkin risoto, which I’ve never done before, but I’m super excited to give it a shot. And yes, I did shave my face. I don’t know how I feel about having this baby face, but doesn’t matter. Let’s get to the recipe. First thing we’re going to do is our chopping work. I’m going to grab one shallot and then cut off the tip and splitting it in half. I’m then going to peel the outside layer off and then give vertical cuts along the whole shallot. And then I’m just going to chop it and mince it normally. I would suggest mincing it really fine. So take your time with it. And don’t be afraid to run your knife through it a couple more times just to really get it to a fine mincing. And be prepared for those onion-like aromomas to hit your eyes. I’m crying. From here, the next and last thing we’re going to chop is our main star of the show, pumpkin. Now, with a pairing knife, we’re going to cut around that top root of the pumpkin. Don’t just try to split the whole pumpkin in half with your chef’s knife because fun fact, that root is pretty much wood. Now, once you’ve cut around that root, you’re then just going to pull it out same as you would if you were carving the pumpkin. And now with your chef’s knife, you’ll split the whole pumpkin in half. Now, stick with me here, but we’re going to grab a spoon and then scoop out all the insides of the pumpkin. You’re going to get rid of all those seeds and stringy like pieces of pumpkin flesh. You should have a nice empty pumpkin. And now all we got to do is chop it, which I’m going to let editor Xander walk you through that. So, we’re first going to split our pumpkin in half quite a few amount of times until we get some little planks to work with. Once we have our planks cut out, we’re now going to shave the outside skin off our pumpkin with our knife. You can use a peeler prior to splitting it in half, but I want to use my knife here. After that, we’re now going to just cube our pumpkin into little pieces. Don’t overthink it. You just want rough pieces of pumpkin. This is about 350 g worth, which is 2 and 1/2 cups, and I only used half of our pumpkin. Now, if you’re enjoying this video, I would greatly appreciate it if you hit the like and subscribe button. I think by the time this video is live, I should have hit 500 subscribers. So, thank you so much for all the support you guys have provided so far. Now, let’s get back to cooking. Now, let’s get to work on pureeing our pumpkins. In a medium pan, we’re going to toss in just a smidge of olive oil. And then, we’re going to throw all of our cubed pumpkins. Set it to mediumigh heat. And then we’re going to pour in about one cup’s worth of good chicken stock. I’m using my own homemade stuff, but you could just use any store-bought chicken stock. It’ll work just as fine. Now, we’re going to partially place a lid on it, and we’re going to let it simmer for 10 to 15 minutes. 10 minutes later, and as you can see, most of the liquid has evaporated or absorbed into the pumpkins, and they’ve softened a lot. I’m going to hit it with two pinches of salt. And then with a potato masher, mash all of our cubed pumpkin. Once it’s thoroughly mashed, you have a nice, rich, delicious pumpkin puree. And it actually does taste good. It tastes like pumpkin. Now, if you don’t want to make this yourself, you could absolutely just use a can of pumpkin puree instead. Now, from here, it’s time to make our risoto. I’m going to first grab a medium pot and pour in 8 cups or 1,800 g of good quality chicken stock. I’m going to set that pot to high heat. And once it’s about to boil, we’re going to put it to the side and grab a large pan. Set the pan to mediumigh heat. And then we’re going to squeeze in a generous bit of olive oil and toss in all of our shallots. Let it sauté for a minute or two. And then we’re going to throw in two cups or 400 g of a boreo rice. Editor Xander here. We’re going to toast our rice for about a couple minutes. And then we’re going to put one ladle at a time of our chicken soup in our rice. I’m working at mediumigh heat, so it should evaporate pretty soon. And make sure you’re mixing the entire time. You’re going to keep throwing in one ladle of soup at a time until it fully evaporates and then putting another ladle in while mixing constantly. After the first three to four ladles, we’ll then put in our pumpkin puree mix as well as another ladle of stock. Now, the amount of stock you’ll use will vary. The most you’ll ever really need is eight, but I personally only used six here. Once the rice is cooked and I got to my desired texture, I’m going to hit it with some salt to taste. And I’m going to throw in 3 tablespoon of cold butter, mixing it in really thoroughly. In the end, you should have a really luscious, creamy, thick risoto that could hold on to a spoon, but it’s not glued onto the spoon. All right, now let’s get to plating. I’m going to grab a bowl and then give it a couple hearty scoops of our pumpkin risoto. From here, I’m going to hit it with some freshly grated Parmesan cheese and then hit it with some toasted pumpkin seeds, which to toast, just coat your pumpkin seeds in olive oil and then throw them in an oven set to 400° for 10 minutes. From here, we’re going to toss a few leaves of fried sage, which to quickly fry, you’re going to need a glass bowl and about 12 to 15 sage leaves. Toss the leaves in your bowl and then cover them in olive oil. And then from here, you’re going to throw them in the microwave, microwaving them for four to six minutes. You might have to stir them with the spoon at the halfway point. But for me, at the end of 4 minutes, I strained them and I had perfectly fried sage leaves. I also kept that sage infused oil to top our pumpkin risoto with. Now I’m going to sprinkle a few chives on top of our risoto and then hit it with that sage infused oil. And you’re done. You have a beautiful pumpkin risoto. That took a fair bit of time, but it was worth every second of effort. Now, let’s taste this sucker. All righty. I’m like foaming at the mouth to try this sucker. Let’s get a good bite here. Mhm. Mhm. Mhm. Yeah, that tastes insane. That tastes so good. I can’t get over it. I highly encourage you guys to give this a shot yourself. I hope you guys enjoyed this video. If you want to see more pumpkin related videos, I’m linking my pumpkin cinnamon roll recipe right here. Thank you so much for watching. Please hit the like and subscribe button and have a wonderful rest of your day. doses.
1 Comment
Have you had risotto before?