Enjoy the richness of the new season with this colourful and delicious Autumn starter dish Pumpkin Risotto
Recipes: Alain James Grech, Chef Patron with Daniel Trpeski, The Chef’s Table, Bugibba
Photographer and Stylist: MAS
Special thanks: All tablewear from BUTLERS
2tbsp olive oil
1 shallot finely chopped
1 garlic clove finely chopped
100g arborio rice 50ml white wine
200ml chicken stock
130g Parmesan grated
A handful of sage leaves
A little flour
Cut the pumpkin into small cubes and place in a saucepan and add enough water to cover the pumpkin. Boil until soft, then puree. Next, heat the olive oil over a medium heat and when hot, fry the shallots and garlic until the shallots are translucent. Add the rice and stir, then pour in the white wine. Once the wine has evaporated, add the stock little by little, stirring continuously – do not let the rice stick to the bottom – until all the stock has been absorbed and the rice is cooked (it still should have a slight ‘bite’). Add the pumpkin puree to the rice and stir. Remove from heat and add 30g of the Parmesan and all the butter. Season to taste and serve immediately.
For the Parmesan crisps grate 100g of Parmesan and place on a baking sheet on a tray and roast in an oven at 180 degrees Celsius for 10 minutes.
For the sage crisps dust the sage in flour and deep fry until crispy.