Pumpkin risoni | Gourmet Traveller

Ingredients

• 250 gm risoni
• 350 ml warm chicken stock
• To serve: finely grated Grana Padano and coriander shoots (microcress)
• Pumpkin purée
• ½ ripe butternut pumpkin (about 600gm), coarsely chopped
• ½ garlic head
• 4 thyme sprigs
• Acid butter
• 50 ml dry white wine
• ½ small onion, thinly sliced
• 2 tsp Champagne vinegar
• 2 thyme sprigs
• 1 small fresh bay leaf
• 125 gm cultured butter, finely chopped
• Mojo sauce
• 1/3 cup (loosely packed) coriander
• 1½ tbsp finely chopped chives
• ½ tsp Dijon mustard
• ½ tsp ground cumin
• ½ tsp white wine vinegar
• 50 ml grapeseed oil