PUMPKIN RISOTTO WITH SHIITAKES AND FRIED SAGE
Instructions: Combine the pumpkin and 4 cups of the stock in a large saucepan. Whisk until smooth and bring to a simmer. Keep warm. Heat the olive oil in a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dishofftheblock.com.
Cooking tools:
- Saucepan
- Skillet
- Nonstick skillet
- Stove
- Whisk
- Wooden spoon
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Paper towel
- Plate
Ingredients
- 1 cup pureed pumpkin
- 5 cups chicken or vegetable stock, divided
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- ¼ cup fresh sage leaves, chopped
- 1 ½ cups arborio rice
- 8 ounces shiitake mushrooms, caps sliced and stems discarded
- 1 teaspoon
- Dish off the Block Ciao Bella Italian Spice Blend
- 1 teaspoon pumpkin pie spice seasoning
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup dry white wine
- ¼ cup heavy cream
- ¾ cup shredded asiago or parmesan cheese, plus more for garnish
- ¼ cup cold butter, cut into 4 pats
- 4 tablespoons butter
- ½ cup sage leaves
- ½ cup dried cranberries
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