Pumpkin Risotto with Stracciatella, Crispy Sage & Crispy Shiitakes
Ingredients
- 2 tbsp unsalted butter
- 1 large onion finely chopped
- Kosher salt to taste
- 4 cloves garlic minced
- 4 cups Arborio rice
- 1 cup dry white wine
- 8 –9 cups chicken stock warm; sub vegetable stock for vegetarian
- 1 ½ cups pumpkin puree plus more to taste
- Freshly grated Parmesan cheese to taste
- 16 oz shiitake mushrooms stems removed, sliced
- 1 bunch sage leaves removed
- Olive oil
- Black pepper to taste
- 8 –16 oz stracciatella or burrata center
- Whole nutmeg grated (or ground, to taste)
Directions
- Heat stock and keep warm on the stove.
- In a large skillet, melt butter over medium heat. Sauté onion with a pinch of salt until translucent. Add garlic and cook 1–2 minutes.
- Add Arborio rice and toast 3–5 minutes, stirring, until lightly golden. Deglaze with white wine and cook until mostly absorbed.
- Begin adding warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until rice is creamy and al dente (about 18–20 minutes).
- Stir in pumpkin puree and Parmesan. Adjust seasoning with salt and pepper.
- While risotto cooks, preheat oven to 375°F. Toss mushrooms and sage leaves with olive oil, salt, and pepper. Spread on sheet pans and bake 15–25 minutes, until crisp.
- Plate risotto and top with stracciatella, crispy mushrooms, and sage. Finish with olive oil, more Parmesan, grated nutmeg, and black pepper.
To make ahead: Cook the risotto base (through step 5) a day in advance. Cool quickly on a sheet pan, transfer to a container, and refrigerate. Reheat with a splash of warm stock, stirring until creamy again. Mushrooms and sage can also be crisped a few hours ahead, then re-crisped in the oven before serving.